Rich chocolate custard transforms buttery brioche into a warm, brownie-inspired bread pudding studded with melted semisweet chocolate. Lightly sweet vanilla cream provides a cool, creamy contrast, with bourbon adding optional warmth and complexity.
Estimated nutrition
Per serving (recipe serves 6)
- Calories
- 600 kcal
- Protein
- 11 g
- Carbs
- 61 g
- Fat
- 36 g
- Fiber
- 3 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Bread Pudding
- 225 g day-old brioche, cut into 1-inch cubesFind substitute
- 3 tbsp (42 g) unsalted butter, meltedFind substitute
- 1 tbsp (14 g) unsalted butter, softened, for the baking dishFind substitute
- 3 large eggsFind substitute
- 420 ml whole milkFind substitute
- 180 ml heavy creamFind substitute
- 100 g granulated sugarFind substitute
- 2 tbsp (12 g) unsweetened cocoa powderFind substitute
- 1 tsp vanilla extractFind substitute
- ½ tsp kosher saltFind substitute
- 115 g semisweet chocolate, choppedFind substitute
- 60 g toasted pecans, chopped, optionalFind substitute
- 1 tbsp bourbon, optionalFind substitute
Bourbon Vanilla Cream
- 120 ml heavy cream, coldFind substitute
- 1 tbsp powdered sugarFind substitute
- ½ tsp vanilla extractFind substitute
- 1 tbsp bourbon, optionalFind substitute
SpiceGuy suggestions
- Flaky Sea Salt — Excellent chocolate contrast.
- Bourbon Vanilla — Naturally fits the dessert.
Missing something?
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Instructions
- 1
Heat the oven to 350°F / 175°C. Grease an 8-inch square baking dish with the softened butter.
- 2
Toss the brioche with the 3 tbsp melted butter and spread it in the prepared dish.
- 3
Whisk the eggs, milk, 180 ml heavy cream, granulated sugar, cocoa, vanilla, and salt until combined. Whisk in 1 tbsp bourbon only if using.
- 4
Scatter the chocolate and optional pecans over the bread. Pour the custard evenly over everything.
- 5
Gently press the bread into the custard and let stand for 15 minutes.
- 6
Bake for 35–40 minutes, until the edges are set and puffed and the center is moist but no longer liquid. Rest for 10 minutes.
- 7
Meanwhile, whip the 120 ml cold heavy cream with powdered sugar and vanilla to soft peaks. Beat in the remaining 1 tbsp bourbon only if using.
- 8
Divide the warm pudding among six bowls and top each with bourbon vanilla cream.
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