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BOURBON BRIOCHE CHOCOLATE BREAD PUDDING

Decadent, custardy, chocolatey, with a touch of bourbon, and the most amazing top crust. Dig in!
Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10

Ingredients

  • 5 large eggs
  • 3/4 cup sugar
  • 2 cups whole milk
  • 2 1/2 cups heavy cream
  • 4 tbsp (1/2 stick) unsalted butter, melted
  • 1/4 tsp salt
  • 2 tbsp bourbon
  • 1 tsp pure vanilla extract
  • 6 oz bittersweet chocolate , cut into chunks
  • 12 cups 1 inch cubes of brioche (challah as per the original recipe)

TOPPING

  • 4 tbsp (1/2 stick) unsalted butter, melted
  • 1 tsp cinnamon
  • 3 tbsp sugar

Instructions

PREPARE THE PUDDING

  1. In a large bowl, whisk together the eggs and sugar. Add the milk, cream,milted butter, salt, bourbon, vanilla and chocolate chunks.
  2. Toss 8 cups of the bread cubes in with the custard, making sure all the cubes are well coated. Transfer the cubes to a 12" cast iron skillet (alternatively you can use a baking pan that will hold the 12 plus cups of this recipe) Cover with tightly with plastic wrap and allow it to sit for 20 minutes.
  3. Preheat the oven to 325F

MAKE THE TOPPING

  1. Combine the melted butter, cinnamon and sugar in a medium sauce pan over medium heat. Mix in the remaining 4 cups of bread cubes. Stir to coat well. Press these down on top of the pudding, to partially submerge the bread.
  2. Bake for 50 minutes or until set. Serve warm, straight from the skillet.
  3. A side of vanilla ice cream would be perfect here.

Recipe Notes

It's a no brainer that this can be served with vanilla ice cream. But what about a drizzle of salted caramel sauce over it all? 'Cuz it can always be a touch more decadent!!

Having shown that the original recipe feeds 10, and that I found it rich (in a good way), this recipe is easily cut in half and placed in the appropriat baking dish.

Adapted from Sunday Suppers by Karen Mordechai