Chocolate has become the food of love, the gift of affection so, why not start Saint Valentine’s Day with Chocolate Bread Pudding? The loves in my life totally embrace the idea of chocolate for breakfast (and not only on Valentine’s Day). Okay add some fruit and I am quite sure this breakfast qualifies as heart healthy! I do believe it will get the love factor started for a Lovely Day ahead.
~Happy Saint Valentine’s Day~
Chocolate Bread Pudding
adapted from Sunday Suppers at Lucques
2 tablespoons unsalted butter, softened
5 slices brioche bread
3 extra-large eggs
2 extra-large egg yolks
1/4 cup brown sugar
1-1/2 cup heavy cream
1-1/4 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
3/4 cup chopped semisweet chocolate 62% cacao (I used Scharffen Berger)
powered sugar for serving
1. Preheat oven to 350 F and butter a 8-9 inch souffle bowl, set aside
2. Butter one side of each brioche slice and then cut into 1 inch cubes
3. In a large bowl add eggs, yolks and brown sugar, whisk to combine. Then add cream, milk, vanilla, cinnamon, nutmeg, and salt. Whisk until mixture is well combined.
4. Sprinkle 1/3 of the chocolate on the bottom of the souffle bowl. Add a layer of brioche cubes and sprinkle with 1/3 chocolate. Add final layer brioche cubes and chocolate.
5. Pour the custard mixture over the bread and press down on the bread to soak up the custard mixture.
6. Place bread pudding in a warm water bath, with water coming half way up the side of the souffle bowl.
7. Bake 1 hour and 15 minutes. Custard should be set, but the pudding with be springy to the touch. Cool in water bath for 10 minutes.
8. Serve with powered sugar and FRUIT.