Chef Paulette's Chocolate Chunk Bread Pudding w/ Brioche - WSMV News 4

Chef Paulette's Chocolate Chunk Bread Pudding w/ Brioche

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Chocolate Chunk Bread Pudding w/ Brioche

Serves 12

For the pudding:
Nonstick cooking spray
parchment paper
4 large eggs
¾ cup granulated sugar, divided ½ cup and ¼ for sprinkling
grated zest of 1 orange
1 tablespoon sweet Marsala or Grand Manier
1 cup whole milk
1 cup heavy cream
3 tablespoons of butter, cut into small pieces
14 ounces brioche bread, cut into ½-inch pieces
¼ pound bittersweet chocolate, coarsely chopped

Preheat the oven to 425 degrees F.  

Spray a 14-inch x 10-inch baking dish with non stick spray.  Then line the pan with parchment paper and spray the parchment paper.

In a large bowl, beat the eggs with ½ cup of the sugar, the orange zest, and the Marsala or Grand Manier. Add the milk and cream and whisk again. Add the butter and whisk to combine.

Stir in the brioche pieces and half of the chocolate pieces until combined. Pour into the prepared baking pan and drop in the remaining chocolate pieces. Sprinkle the top with the remaining ¼ cup of sugar.

Bake until set and golden, about 40 minutes. The sides should shrink slightly from the pan when the pudding is fully cooked, and the middle should no longer be jiggly. Let rest 15 minutes and cool to room temperature. Cut into squares to serve.

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