Chocolate Brioche Bread Pudding

Chocolate Brioche Bread Pudding is for all you chocolate lovers out there. Warm from the oven it is incredible. It is rich and has melted chocolate through it. The Kahlua sauce is a great way to finish it.

If you do not have Kahlua there are a few ways you can substitute it. You could use Tia Maria or Crème de Cacoa. A non- alcoholic substitute would be to combine 1 teaspoon instant coffee or espresso powder with 2 tablespoons of simple syrup. For easy instructions on how to make simple syrup check out Holiday Cape Codder.

Espresso powder is optional in the recipe but it does add a richer flavor without tasting like coffee. It is a dark, concentrated instant coffee.

Brioche is used to make the bread pudding because it is a sturdy bread that allows it to soak up the custard and hold its shape. If you cannot find brioche, challah bread or a French baguette would also work.

If you want to try another fun warm chocolate dessert, check out Mexican Chocolate Pudding Cake. The layers reverse while baking, forming cake on top with a wonderful pudding base.

If you are a fan of bread puddings check out Mint Julep Bread Pudding and Strawberry Bread Pudding.

Chocolate Brioche Bread Pudding

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Serves: 6-8 Cooking Time: 50 minutes

Ingredients

• BREAD PUDDING:
• 6 cups 1” brioche bread cubes
• 1 cup semi- sweet chocolate chips
• 5 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup light brown sugar
• ½ cup cocoa powder
• 1 teaspoon espresso powder (optional)
• Cooking spray
• KAHLUA SAUCE:
• 1 tablespoon cornstarch
• ¼ cup Kahlua
• 1 ½ cups heavy cream
• ¼ cup granulated sugar

Instructions

BREAD PUDDING:

Pre-heat the oven to 350 degrees

Spray a 9” x13” pan with cooking spray.

In a large bowl, mix together the brioche cubes and chocolate chips. Spread them evenly in the pan.

Whisk the eggs in a large bowl. Add the milk, heavy cream and vanilla extract. Combine well.

Stir in the brown sugar, cocoa powder and espresso powder. Combine well.

Pour the wet mixture evenly over the brioche cubes and chocolate chips. You want to make sure that everything is evenly moistened.

Let the pan sit for 10- 15 minutes until all of the liquid has been completely absorbed.

Bake for 50-60 minutes. You will know it is done when you press the center and it is firm.

 

KAHLUA SAUCE:

Add the cornstarch and Kahlua to a small bowl. Combine well.

Pour the cream into a medium sized saucepan. Bring it just to the boiling point over medium heat. Do not let it boil.

Add the Kahlua cornstarch mixture to the pan and cook over medium heat, whisking constantly for 30 seconds. This will thicken the mixture.

Remove from the heat and serve at room temperature.

Chocolate Brioche Bread Pudding was last modified: November 19th, 2020 by Sue O'Connell