Chocolate Brioche Bread Pudding With Warm Vanilla Sauce
"Serve this moist and delicious chocolate brioche bread pudding warm, drizzled with the exquisite warm vanilla sauce. Lovely for brunch with mimosas and a cup of my French Vanilla Cafe au Lait recipe #412890. Heaven!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 4 eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 2 1⁄2 cups half-and-half cream
- 6 ounces semi-sweet chocolate chips
- 6 -8 thick slices brioche bread, crusts removed (or other good white bread such as challah)
- 1⁄4 cup butter (1/2 stick)
-
Warm Vanilla Sauce Ingredients
- 1 cup sugar
- 1⁄2 cup half-and-half cream
- 1 tablespoon Bourbon (optional)
- 1⁄2 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 1⁄2 cup butter (1 stick)
directions
- Preheat the oven to 350F degrees .
- Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
- Cut brioche bread into 2-inch cubes, and press into the buttered dish.
- In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
- Sprinkle chocolate chips on top.
- Bake the pudding for 45 minutes to 1 hour.
-
Warm Vanilla Sauce:
- Meanwhile, place all vanilla sauce ingredients in sauce pan.
- Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!
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Reviews
-
Made it tonight exactly as is except I omitted the bourbon. It was the best bread pudding ever. -
I was looking for an easy chocolate bread pudding recipe and this fit the bill! I used coffee cream (18%) because I can never remember what half and half is called in Canada (I think it's probably cereal cream at 10%). I halved the recipe because I didn't have a ton of brioche and there were only 2 of us, and I let the bread soak in the mixture for about 20 minutes before baking it. I used the PC The Decadent chocolate chunks for my chocolate chip topping. It was SOOO good! Many groans of pleasure were elicited. My bf tasted a bit without the sauce and was all "This doesn't need a sauce", but conceded after tasting it with the sauce that it added a whole other level of yumminess. This will be a go-to recipe for me. Thanks for posting it!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
