Chocolate Chunk Brioche Bread Pudding

Chocolate Chunk Brioche Bread Pudding

Let’s talk about every kitchen’s most underrated ingredient: stale bread.  You’re probably thinking, “this is where I stop reading,” but trust me on this one. Crispy panzanella, rich Thanksgiving stuffing, eggy French toast! All of these incredible dishes call for some good old stale bread.

One of my favorite ways to employ stale bread is by making bread pudding. I often buy a loaf of brioche from Trader Joe’s that I can never finish before it goes stale, so instead of throwing the bread out, I turn it into Chocolate Chunk Brioche Bread Pudding. I toast the brioche before I pour the custard on top to add more texture and I add chocolate chunks so every bite feels like your first. The brioche soaks up the custard mixture very well and the pudding turns out smooth and creamy.

Chocolate Chunk Brioche Bread Pudding is a great weeknight dessert to make. You can even top it with some fresh berries, whipped cream, or your favorite ice cream.

Chocolate Chunk Brioche Bread Pudding

  • Servings: 10
  • Difficulty: easy
  • Print

Author: Pasta Ragazza

2 cups milk
1/3 stick butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon salt
4 eggs, beaten
1/2 loaf brioche, cubed
1/2 cup chocolate chips
2 tablespoons powdered sugar for dusting

Preheat oven to 350°F. Place cubed bread on a baking pan and toast the bread for 10-15 min, or just until lightly golden. Set aside to cool.

In a saucepan on low heat, warm up milk, butter, vanilla, sugar, cinnamon, and salt. Once the butter is just melted, remove from heat to cool. Once the mixture cools, add eggs and whisk.

Butter a 9-inch pie die and fill it with toasted bread and toss with chocolate chips. Shake the pie dish a little so the bread settles. Pour the egg & milk mixture over bread and let the bread soak up the custard mixture for about 30 minutes.

Bake for 40-45 minutes or until custard is cooked, but slightly wobbly and the bread is slightly brown. Dust with powdered sugar. Serve warm and top with berries, ice cream, or whipped cream.


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