Chocolate Pecan Brioche Bread Pudding
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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 chocolate pecan brioche 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 a week ahead, though it’s nearly impossible for me to keep a spoon out of it for that long!
Chocolate Pecan Brioche Bread Pudding
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
Chocolate pecan brioche bread pudding topped with chocolate chips, pecans, and a drizzle of salted caramel sauce for the most indulgent dessert!
- 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 milk
- 1 cup low-fat evaporated milk
- 2 large eggs, lightly beaten
- 1/3 cup sugar
- 2 Tbsp brandy
- 1 Tbsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup semisweet 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, brandy, 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 a 9 x 5-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 1 week; warm briefly before serving.
Keywords: Caramel, Pecan, Chocolate, Brioche, Bread Pudding
This is beautiful! All those pecans and chocolate chips–I’m sort of dying over here. Bread pudding is one of my favorite desserts ever. I find it so comforting.
Bread pudding, I’m sure this was delicious with fresh homemade brioche, then chocolate, caramel and pecans… I’m swooning!
This bread pudding looks divine! I love pecans. and chocolate. and caramel. and bread! Perfection!
With that caramel sauce, how could I resist?!
I can only imagine how this tastes when the first forkful reaches my mouth. Outstanding!
What a perfect dessert to chase away the chill of these early winter nights. I love bread pudding…so comforting and so simple. And you get to use what you already have on hand! Thank you for sharing. This looks too good!
Oh Laura! This is a dessert right after my heart and tummy. DELICIOUS!!!
Incredible Laura! I am dying over this bread. So my thing!! 🙂
I never even thought to do bread pudding, what a great idea. Sounds so comforting for this cooler weather.
Oh gosh, Laura…I wish I had thought to do a bread pudding with these ingredients! This has to be one of the most comforting desserts! Actually….I would happily eat this for breakfast! : )
Laura, this looks awesome. Nothing better than chocolate and caramel!
Looks simply amazing Laura, what a wonderful way to use up your leftover bread!
Oh, how I love bread pudding on a cold autumn night. I’ll have three generous helpings, please!!
Oh boy. You had me at chocolate, then you had me at pecan brioche pudding then my tongue started hanging out of my mouth when you added the caramel sauce!