Bailey's Chocolate Brioche Bread Pudding

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

8 eggs

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.

Enjoy!

Chocolate Chip Cookie Bread Pudding

I love chocolate chip cookies and make a lot to share with family and friends, don't get me wrong I also consume my fair share as well. Sometime though I bake too many and hate to have them go to waste. So I decided to make a Chocolate Chip Cookie Bread Pudding. 

Bread pudding is a big dessert here in the South, it is also one of those desserts that you either love or hate. I happen to love and and make it often when having guests. It is a great way to use up leftover bread, croissants, muffins and even cookies and frankly is a very easy dessert to whip together. It is basically a custard poured over whatever bread or cookies that you like. 

Chocolate Chip Cookie Bread Pudding 

Ingredients

11/2 lbs leftover/stale chocolate chip cookies, broken into pieces

2 cups milk

1/4 cup heavy cream

1/2 cup Baileys Irish Cream

1 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon vanilla extract

6 eggs lightly beaten

1/2 cup chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the broken cookies in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugar and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla to the beaten eggs. Combine the egg mixture with the milk mixture and mix well, then sprinkle in the chocolate chips.  Pour the mixture evenly over the broken cookies; let stand, stirring occasionally, for at least 20 minutes, or until the cookies have absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Serve with vanilla ice cream, whipped cream, or drizzled with hot fudge. 

NOTE: I like to leave my cookies out for a day to get them hard, that way they absorb the milk mixture better. 

What do you think? Is this something that you would try? I hope that you do because it is fast, easy and delicious! I think it would make a great addition to any dinner, barbecue or party!