chocolate-pecan brioche bread pudding with caramel sauce
On a chilly November evening, the only thing on my mind is a bit of fall comfort. To distract myself from the first of many long nights, a few remaining slices of last week’s brioche quickly became bread pudding. Topped with chocolate chips, pecans, and a drizzle of salted caramel sauce (because everything is better with caramel!), this is one indulgent dessert.
In lieu of making your own brioche, look for one (or a loaf of challah) at a good bakery. The caramel sauce can be made up to 2 weeks ahead, though it’s nearly impossible for me to keep a spoon out of it for that long. I’m sharing this recipe for November’s Chocolate Party; our theme is chocolate and pecans. View more creations or enter your own below.
Chocolate-Pecan Brioche Bread Pudding with Caramel Sauce
6 Tbsp light brown sugar
3 Tbsp unsalted butter, cubed
3 Tbsp heavy cream
1/2 tsp vanilla extract
pinch of sea salt
5 slices Brioche, cubed (about 5 cups or 10 ounces)
3/4 cup low-fat milk
1 cup low-fat evaporated milk
2 large eggs, lightly beaten
1/3 cup sugar
2 Tbsp Cognac
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/4 cup chocolate chips
1/3 cup pecans, halved
For the caramel sauce, combine brown sugar, butter, and cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a small jar to cool.
Preheat oven to 350°F and place cubed brioche in a single layer on a baking sheet; toast for 10 minutes, until lightly golden. Whisk together milks, eggs, sugar, Cognac, vanilla, cinnamon, and salt in a large mixing bowl. Add toasted bread cubes; toss gently to coat with mixture. Let stand for 20 minutes, tossing cubes occasionally.
Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray. Spoon half of bread mixture into pan; drizzle with 3 tablespoons caramel sauce. Spoon remaining bread mixture into pan and top with chocolate chips and pecans. Bake for 40 to 45 minutes, until pulling away from edges of the pan and a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 1 hour before slicing and serving with additional caramel sauce. Store leftovers in the refrigerator and warm before serving. Store leftover caramel sauce in the refrigerator up to 2 weeks; warm briefly before serving.
Yield – 10 servings
Calories – 265 (per slice)
Carbs – 31
Join the Chocolate Party! Here’s how to participate (the rules):
1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2. Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.