Brioche Pudding recipe

Ingredients:

3 four-inch brioches.
6 medium egg yolks.
1 teaspoon of vanilla extract.
½ cup of sugar.
3 cups of whipping cream.
6 tablespoons of semisweet chocolate chips.

Directions:

Cut the brioche into half-inch squares.

Toast for 10 minutes in a 350°F (175°C) oven for 10 minutes. Set aside.

In a bowl, beat together the egg yolks, vanilla extract and sugar.

In a saucepan, scald the cream over medium heat.

Pour 1 cup of the cream into the egg mixture to temper, then return cream and egg mixture to the saucepan. Cook over medium-low heat for about 3 or 4 minutes, stirring, until slightly thickened.

Place 1 tablespoon of chocolate chips and one-sixth of the brioche squares in each of 6 ramekins.

Pour the custard over the brioche squares and chocolate chips.

Immerse the brioche squares completely in custard.

Place the cups in a baking pan filled halfway with hot water.

Bake at 350°F (175°C) for 40 minutes or until the pudding is set.

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