Chocolate Bread Pudding With Brandy Custard Sauce

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Servings: 2 Difficulty: Advanced
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Rich, molten chocolate custard baked in buttery brioche, served with a silky brandy-spiked cream sauce.
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This decadent dessert transforms stale brioche into a luxurious chocolate bread pudding. The rich, dark chocolate custard soaks deeply into the buttery bread, creating a tender, cake-like texture with a glossy, fudgy finish. It is baked slowly in a water bath to ensure even cooking and a creamy interior. Served warm, it is paired with a velvety brandy custard sauce that adds a sophisticated warmth and depth of flavor. This elegant yet comforting dish is perfect for holiday dinners, romantic evenings, or any occasion calling for an indulgent, home-style treat that feels special.

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Chocolate Bread Pudding With Brandy Custard Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 107.5

Description

This decadent dessert transforms stale brioche into a luxurious chocolate bread pudding. The rich, dark chocolate custard soaks deeply into the buttery bread, creating a tender, cake-like texture with a glossy, fudgy finish. It is baked slowly in a water bath to ensure even cooking and a creamy interior. Served warm, it is paired with a velvety brandy custard sauce that adds a sophisticated warmth and depth of flavor. This elegant yet comforting dish is perfect for holiday dinners, romantic evenings, or any occasion calling for an indulgent, home-style treat that feels special.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (218ðC).
  2. Cut the brioche loaf into 12 slices.
  3. Brush both sides of the brioche slices with melted butter.
  4. Toast the buttered brioche slices in the oven until golden brown on both sides.
  5. Remove the toasted brioche from the oven and set aside.
  6. Coarsely chop 8 oz of high-quality bittersweet chocolate.
  7. Place the chopped chocolate in a small heatproof bowl.
  8. Set the bowl of chocolate over a larger bowl of hot water to melt slowly.
  9. In a saucepan, combine 3 cups heavy cream and 1 cup milk.
  10. Heat the cream and milk mixture over medium heat until it is almost boiling.
  11. In a large mixing bowl, whisk together 1 cup sugar and 12 egg yolks until well blended.
  12. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  13. Strain the custard mixture into a clean bowl to remove any cooked egg bits or foam.
  14. Slowly pour the strained custard into the melted chocolate, whisking constantly until smooth and combined.
  15. Stir in 1 teaspoon vanilla extract and a pinch of salt.
  16. Arrange the toasted brioche slices in a 12x9-inch baking dish in two overlapping rows.
  17. Pour the chocolate custard evenly over the brioche slices.
  18. Cover the dish loosely with plastic wrap.
  19. Place a smaller dish on top of the plastic wrap to weight down the brioche, keeping it submerged in the custard.
  20. Add soup cans or other weights to the smaller dish if necessary to keep the bread submerged.
  21. Let the pudding stand at room temperature for 1 hour to allow the bread to soak up the custard.
  22. Preheat the oven to 325ðF (163ðC).
  23. Remove the weights, the smaller dish, and the plastic wrap from the baking dish.
  24. Cover the baking dish with aluminum foil and poke a few holes in the foil to allow steam to escape.
  25. Place the baking dish inside a larger roasting pan.
  26. Fill the larger pan with hot water until it reaches two-thirds of the way up the sides of the baking dish.
  27. Transfer the pans to the preheated oven.
  28. Bake until the chocolate liquid has been absorbed and the pudding looks glossy and set, about 1 hour 45 minutes.
  29. Meanwhile, prepare the Brandy Custard Sauce.
  30. Fill a large mixing bowl with ice cubes and set aside.
  31. In a separate bowl, beat 3 egg yolks and 1/3 cup sugar until well blended.
  32. In a heavy saucepan, combine 1 cup heavy cream and 1/3 cup milk.
  33. Bring the cream mixture to a boil over medium heat.
  34. Remove the saucepan from the heat.
  35. Gradually whisk 1/2 cup of the hot cream mixture into the egg yolk mixture to temper it.
  36. Slowly whisk the tempered egg mixture back into the saucepan with the remaining hot cream.
  37. Return the saucepan to medium-low heat.
  38. Whisk constantly until the sauce thickens enough to coat the back of a spoon; do not let it boil.
  39. Remove the sauce from the heat and stir in 1/4 cup brandy and a pinch of salt.
  40. Strain the custard sauce into a small bowl.
  41. Place the bowl of sauce into the ice bath to cool it quickly.
  42. Once the pudding is baked, remove it from the oven and water bath.
  43. Spoon a pool of chilled brandy custard sauce onto each serving plate.
  44. Cut the warm pudding into squares.
  45. Place a square of pudding on top of the sauce.
  46. Serve immediately with additional sauce on the side.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 107.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 2.0g10%
Cholesterol 31.0mg11%
Sodium 271.0mg12%
Total Carbohydrate 4.5g2%
Dietary Fiber 0.2g1%
Sugars 2.0g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, bread pudding, brandy sauce, brioche, custard, dessert, baking, indulgent, holiday, comfort food, rich, chocolate custard, decadent, easy dessert, stale bread, pudding, brandy, warm dessert, classic, chocolate lover
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