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Caramelized Bread Pudding with Chocolate and Cinnamon

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Caramelized Bread Pudding with Chocolate and Cinnamon

Caramelized Bread Pudding with Chocolate and Cinnamon

amanda

Equipment

  • - Bread Loaf Pan

  • - Heavy-Duty Mixing Bowls

  • - Silicone Spatula

  • - Baking Sieve or Fine Mesh Strainer

  • - Measuring Cups & Spoons

  • - Kitchen Scale (Optional)

  • - Double Boiler or Heatproof Bowl & Saucepan

  • - Digital Thermometer (Optional)

  • - Cutting Board & Kitchen Knife or Pastry Blender

  • - Bread Pudding Mold (Optional)

  • - Oven-Safe Rack or Baking Stone (Optional)

Ingredients

  • 2 tablespoons unsalted butter, softened

  • 4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), 1/4 inch thick, crusts removed

  • 3 extra-large eggs

  • 2 extra-large egg yolks

  • 1/4 cup brown sugar

  • 1 1/2 cups heavy cream

  • 1 1/4 cups whole milk

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 teaspoon kosher salt

  • 3/4 cup chopped bittersweet chocolate

  • 1 tablespoon granulated sugar, for caramelizing the top

Instructions

1

Instruction 1

Preheat the oven to 350°F.
2

Instruction 2

Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
3

Instruction 3

Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
4

Instruction 4

Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
5

Instruction 5

Let the bread pudding cool at least 10 minutes.
6

Instruction 6

If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don’t have a torch, but be careful not to curdle the custard underneath.
7

Instruction 7

Serve the bread pudding from the baking dish at the table, using a big spoon.
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