My mom loves bread pudding so I often make it when she is visiting. I love to experiment with different "breads," sometimes I have french, plain white, croissants, cookies or whatever laying around and I hate for it to go to waste.
This week I had an extra loaf of brioche from Thanksgiving and this pudding was the result. It is creamy, chocolaty, buttery and has a hint of Bailey's Irish cream. If you do not like to use alchol, omit the Bailey's it will still be buttery, sweet and chocolaty.
Bailey's Chocolate Brioche Bread Pudding
Adapted from Mast Brothers Chocolate Cookbook
3 cups whole milk
3/4 cup Bailey's Irish Cream
1/2 cup sugar
1 teaspoon cinnamon
1 load(11/2 lbs) Brioche
5 ounces dark chocolate chopped
1/4 stick unsalted butter, cut into 1/4 slices
Butter a standard loaf pan, or spray with cooking spray. If you want the pudding to come out whole add a piece of parchment to the pan as well.
In a large bowl whisk together the eggs, milk, sugar and cinnamon. Cut the brioche into 1/2 slices and dip into the egg mixture.
Place the 1 layer of soaked brooch pieces into the pan, then alter with chocolate and butter. Then add another layer of bread ad chocolate and butte. Do this until all the bread is used up.
Pour the remaining milk mixture over the pan. Cover and refrigerate for 2 hours.
Preheat oven to 30 and bake for 1 hour.
Garnish with chocolate, a drizzle of Bailey's and whipped cream.