Special trick: cube the bread a few hours before you plan to make the bread pudding and allow it to dry out a little bit. This will let the bread soak up the chocolate custard better.
Ingredients:
1 3/4 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups semisweet chocolate chips
1 large egg
1 tsp. vanilla extract
1 tsp. salt
6 1/2 inch thick slices of Brioche Bread, cut off crust and chop into 1-inch cubes (about 4 cups).
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups semisweet chocolate chips
1 large egg
1 tsp. vanilla extract
1 tsp. salt
6 1/2 inch thick slices of Brioche Bread, cut off crust and chop into 1-inch cubes (about 4 cups).
Caramel Sauce:
3/4 cups sugar
1/6 cup water (just measure by filling a 1/3 cup half way)
1/3 cup heavy cream
1 teaspoon flaky sea salt, such as Maldon
1 teaspoon vanilla extract or 1 vanilla bean
Directions:
1. Bring cream, 1/2 cup sugar, and
milk to simmer in heavy medium saucepan, stirring until sugar dissolves.
Remove from heat. Add 1 cup chocolate chips and whisk until melted and
smooth.
2. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
3. Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 9 x 9 inch pan that is greased with butter. Allow bread cubes to soak while oven preheats to 325. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.
(Do ahead - follow all steps and make custard. Only bake for 30 minutes. Cover with aluminum foil and place in fridge. You can do this earlier in the day the same day you plan to eat it.)
To make Caramel:
1. Use a medium size pan that will allow enough room for liquid to bubble up. Heat the sugar and water in a heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
2. Carefully add the heavy cream (the mixture will splatter and bubble up) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt and vanilla.
2. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
3. Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 9 x 9 inch pan that is greased with butter. Allow bread cubes to soak while oven preheats to 325. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.
(Do ahead - follow all steps and make custard. Only bake for 30 minutes. Cover with aluminum foil and place in fridge. You can do this earlier in the day the same day you plan to eat it.)
To make Caramel:
1. Use a medium size pan that will allow enough room for liquid to bubble up. Heat the sugar and water in a heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
2. Carefully add the heavy cream (the mixture will splatter and bubble up) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt and vanilla.
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