This crowd-pleasing, bread pudding recipe couldn’t be easier. We use brioche bread for its sweet and buttery flavor. The espresso, chocolate, and hazelnut blend are a little taste of Italy. Drizzle an easy vanilla sauce made from a melted quality ice cream over each serving.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
Ingredients
- 2, 1 pound loaves brioche bread
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 1/4 teaspoons vanilla
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon espresso powder
- 5 large eggs
- 2 1/2 cups heavy cream
- 1/8 cup hazelnuts chopped small
- 3 ounces semi-sweet chocolate chopped small
- 1 pint high quality vanilla ice cream melt overnight in the refrigerator (or leave on counter to melt)
Ingredients
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Instructions
- Melt 1 pint of high quality vanilla ice cream overnight in the refrigerator. Ice cream can also be melted on the counter.
- Preheat oven to 350 degrees Fahrenheit.
- Butter a 9 x 13" baking dish.
- Slice brioche loaves into 1 x 1" pieces and scatter into baking dish.
- Cut butter into small cubes.
- In a food processor, combine butter and sugar. Pulse until well blended.
- Add cinnamon, espresso powder and vanilla. Pulse to combine.
- Crack eggs into mixture while the food processor runs on low. Turn off the food processor. Scrape down sides.
- Add the heavy cream. Pulse to combine.
- Pour 1/2 the egg and cream mixture evenly over brioche cubes. Press down on brioche cubes for even distribution. Add additional egg and cream mixture. Press down again for even distribution.
- Scatter chopped hazelnuts evenly over brioche cubes, egg and cream mixture.
- Scatter chocolate over brioche cubes, egg and cream mixture. Cover with foil and let soak at room temperature for 10 minutes.
- Bake covered with foil for 35 minutes.
- Remove foil and bake for an additional 10-15 minutes to lightly brown the top and finish melting the chocolate. Allow to cool for about 10 minutes before serving.
- Spoon melted vanilla ice cream over individual servings.
Recipe Notes
Store left-over bread pudding in the refrigerator covered to prevent drying out. To re-heat, microwave individual squares for 35-40 seconds on 50% power or until warmed through. Spoon melted vanilla ice cream over individual servings.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.
