Brioche & Chocolate Bread Pudding

Have you ever noticed some bread pudding recipes ask you to press down the top (with weight, no less) so that the bread soaks up the custard before baking? Well, I like my bread to float to the top on this recipe.

That’s because it browns beautifully and crisps up nicely — which offers a wonderful crunch to contrast to the creamy custard.

(And yes, you can substitute challah for the brioche — they are basically the same egg-rich dough, with brioche using butter, and challah using oil.)

The secret to this half crisp-half soft bread pudding is to cut the bread into large hunks (seriously large) … and don’t weigh it down.

Sure, I want you to dunk the hunks of bread down into the custard to soak up the vanilla custard before baking, but don’t I don’t want you to mash the bread down.

That’s because I want you to take a bite of crisp, crunchy bread along with a bite of the soft, bread-soak custard underneath.

If that wasn’t enough, I’m calling for chopped chocolate chunks. Sure, you could use chocolate chips in a pinch, but the rustic, uneven chop here and the high quality chocolate adds so much more to the end result.

Trust me. It’s divine — especially when served with this easy, boozy, butter “scotch” sauce.

[printable recipe]

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  1. […] most amazing bread pudding recipe from Pen and Fork. Make it with brioche (from Rene’s Bakery, if you’re in […]

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