Warm Chocolate Brioche Pudding

Total Time:
50 min
15 min
35 min

8 servings

  • For the pudding:
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 1/4 cup sugar, plus 1/4 cup
  • 5 egg yolks
  • Pinch salt
  • 1 1/2 cups heavy cream
  • 12 ounces (327 grams) bittersweet chocolate
  • 4 cups diced brioche or Pullman loaf
  • Whipped cream, as an accompaniment
  • Chocolate Sauce, recipe follows
  • Fresh raspberries, as an accompaniment
  • Mint sprigs, as an accompaniment
  • Chocolate Sauce:
  • 3/4 cup (175 grams) water
  • 1/2 cup (100 grams) heavy cream
  • 1/2 cup (120 grams) sugar
  • 1/4 cup (50 grams) cocoa powder
For the pudding:
  • Preheat oven to 325 degrees F.

  • To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil.

  • Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche.

  • Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes.

  • Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.

Chocolate Sauce:
  • Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve.

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