chocolate brioche bread pudding (bitter blanc)
My husband's favorite thing is bread pudding. He was on a business trip for almost a week, which made me lonesome. I missed him, so I started thinking about bread pudding. I remembered the white chocolate and dark chocolate ganache bread pudding we had on our honeymoon. On our honeymoon, the bread pudding was called a "bitter blanc" bread pudding. The resulting recipe is what I came up with from memory and research on French confectionery. These puddings are best served hot. I do suggest Brioche bread. Sweet bread, Hawaiian rolls, or Challah will work, but won't exactly be the same texture.
Blue Ribbon Recipe
This chocolate brioche bread pudding is decadent and delicious. There are a few steps to preparing it, but it's a wonderful dessert option for a special occasion. This recipe layers buttery brioche with a rich custard and layers of white chocolate and dark chocolate. The brioche soaks up the white chocolate mixture while the dark chocolate ganache rises up around the pudding. A silky vanilla glaze is spooned over when serving for a layer of flavor and a touch of elegance.
Ingredients
- PUDDING
- 5 cups cubed Brioche bread, 1/2 inch cubes, crust removed.
- 3 large egg yolks, room temperature
- 1/3 cup granulated sugar
- 1/2 cup heavy cream
- 5 tablespoons butter, salted
- 1 cup white chocolate chips
- DARK CHOCOLATE GANACHE
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- VANILLA CREAM GLAZE SAUCE
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 1 cup whole milk
- MERINGUE
- 3 large egg whites, room temperature
- 3 tablespoons granulated sugar
How To Make chocolate brioche bread pudding (bitter blanc)
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Step 1Method for preparing pudding batter: In a medium bowl, soak the bread cubes thoroughly in the heavy cream. Set aside. -
Step 2In a double boiler, melt the white chocolate with butter. Stir occasionally until smooth.
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Step 3In a small bowl, cream the egg yolk with sugar until completely incorporated.
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Step 4Once the white chocolate mixture is smooth, slowly stir it into the bowl containing the egg yolk and sugar mix. Stir slowly until completely creamy.
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Step 5Pour the egg and white chocolate mixture over the bread mixture and toss until the bread is completely coated. Set aside.
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Step 6Method for preparing meringue: In a large mixing bowl, cream egg whites and sugar with a hand blender on medium speed for 3 minutes. Then turn the mixer up to high speed and blend vigorously until the eggs reach stiff peaks. It should almost look like whipped cream once you are done whipping.
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Step 7Fold the bread mixture into the meringue softly. Set aside.
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Step 8Method for preparing the ganache: In a saucepan, boil heavy whipping cream. Stir in vanilla extract. Put the chocolate in a small mixing bowl. Once the cream is good and hot, pour it over the dark chocolate. Stir until silky and smooth.
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Step 9Assembling puddings for baking: Preheat the oven to 325 degrees F. In two 2.5 cup souffle dishes (or five 1 cup dishes), liberally grease with butter and dust lightly with granulated sugar on all edges.
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Step 10At the bottom of the dish, spread the ganache out evenly between the dishes.
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Step 11Spoon the bread pudding batter on top of the ganache until both dishes are completely filled.
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Step 12Lay dishes onto a cookie sheet and bake 30 minutes, shielded. (Shielded: lightly lay foil over puddings, making sure foil does not come in contact with the top of your puddings. Just shield the tops of the puddings from direct heat from the oven.)
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Step 13Bake for an additional 10 minutes unshielded. Take out and let rest 5 minutes. Do not cook any longer than 45 minutes, tops. The pudding will dry out. Meringue is extremely temperamental.
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Step 14Method for preparing the glaze: Boil the milk with the granulated sugar in a small saucepan over medium-high heat. Stir occasionally so the milk doesn't scorch.
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Step 15In a small mixing bowl, cream yolks with corn starch until it makes a paste.
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Step 16Slowly stir boiled milk into the egg mixture while beating vigorously. Add vanilla extract and stir. Once the cream is smooth, put it back into the saucepan and cook on low heat until it thickens.
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Step 17Once the puddings have rested, dust them lightly with powdered sugar.
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Step 18Top them with as much hot cream glaze as you like. Serve immediately.
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