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