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Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2 cups heavy cream 2 cups milk 1 whole vanilla bean, split in half lengthwise, seeds scraped 3 cinnamon sticks (optional) 1 loaf brioche (about 1 pound) 8 large egg yolks 3/4 cup sugar 12 ounces Valrhona or other bittersweet chocolate, roughly chopped, plus 1/2 ounce or 1/4 cup shavings for garnish 1 container (8 ounces) creme fraiche

Cook’s Notes A nine-by-thirteen-inch glass baking dish may be used in place of a gratin dish.

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 2 cups heavy cream 2 cups milk 1 whole vanilla bean, split in half lengthwise, seeds scraped 3 cinnamon sticks (optional) 1 loaf brioche (about 1 pound) 8 large egg yolks 3/4 cup sugar 12 ounces Valrhona or other bittersweet chocolate, roughly chopped, plus 1/2 ounce or 1/4 cup shavings for garnish 1 container (8 ounces) creme fraiche

Directions

Heat the oven to 325 degrees. Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.

Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.

Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.

Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.

Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

Cook’s Notes A nine-by-thirteen-inch glass baking dish may be used in place of a gratin dish.

Cook’s Notes

A nine-by-thirteen-inch glass baking dish may be used in place of a gratin dish.

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 Add Rating & Review

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All Reviews for Chocolate Bread Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest