Bread pudding may be called the poor man’s dessert, but don’t let that fool you! Warm, gooey, and rich, this recipe has a French flair thanks to buttery brioche and bits of chocolate.
The buttery brioche in this kit comes straight from New York City's Balthazar Bakery. The bakery uses fine ingredients and traditional methods to create products of uncommon character. We think it's the best!
DID YOU KNOW?
Bread pudding was conceived as a way to use up stale, crusty loaves. Historically it was served with caramel or rum sauce, but we prefer simpler versions like this one.
Halfway through baking, check the pudding to make sure all of the bread is still soaked in liquid. If not, use a spatula to press it down gently, being careful not to force any liquid out on the sides.
BAKING PAN ADVICE
Not sure what type of baking dish to use? Once you’ve cut up the brioche, try fitting the pieces into a dish -- they should fit snugly. Make sure your dish is at least 2 inches deep to accommodate for the custard liquid.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, let butter come to room temperature. Preheat oven to 350°F. Slice the brioche into 1-inch thick slices with a serrated bread knife.
Spread the softened butter on one side of each brioche slice. Cut each slice into 4 even quarters. In two small bowls, separate 2 eggs into whites and yolks; set yolks aside to use in step 3, and save whites for another culinary adventure (perfect for an egg white omelette!).
In a large bowl, whisk together the 3 remaining whole eggs, egg yolks, and brown sugar. Add the cream, milk, vanilla, cinnamon, and salt, whisking to combine the custard well.
Sprinkle half the chocolate over the bottom of your baking dish (9-inch round or comparable). Arrange the brioche on the bed of chocolate. With the buttered side facing up, arrange the brioche slices so that they overlap slightly.
Pour the custard over the bread, ensuring the liquid has covered each piece of bread. Gently press any pieces of bread down with your fingers, to make sure the maximum liquid has been soaked up. Tuck the remaining chocolate throughout the holes between slices, and place a few pieces on top.
Place the baking dish in a roasting pan. Pour warm water into the pan to come halfway up the sides of the baking dish. Bake about 1 hour and 15 minutes, until the custard is set. You will notice the bread puff up slightly, and the edges will have all browned. Let cool at least 10 minutes before serving.