Chocolate Brioche Bread Pudding

“This dish is for chocolate lovers,” says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. “We always use high-end, rich, deep chocolate. The texture of the brioche bread pudding is smooth and moist. Chocolate served hot like this can't get much more decadent!”

Serves: 4


Pam coating spray (or butter)
Brioche bread
5 oz. chocolate, 71% cocoa (We use Valrhona.)
3 oz. sugar
9 egg yolks
4 oz. milk
10 oz. cream
pinch of salt

Method of Preparation:

Butter four 5 oz. soufflé cups. Dice the brioche into small pieces and fill soufflé cups. Melt the chocolate on a double boiler. Mix the sugar and eggs. Bring the milk, a pinch of salt, and cream to boil. Add the milk and cream slowly to the egg yolks, tempering the eggs.

Note: To temper eggs, add a small amount of the milk and cream mixture to the egg, stirring vigorously. Once the egg is well incorporated, then add a little liquid and stir some more. It is crucial that you add the hot liquid very slowly to avoid scrambling eggs.

Add the cream mixture to the chocolate and whisk all together. Pour the chocolate custard over the diced brioche bread until soufflé cups are filled.

Bake the brioche bread pudding at 300o F for 30 minutes.

Unmold the brioche by turning it upside down onto serving plate. Serve hot, topped with chocolate sauce.


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