Yesterday, I made brioche french toast for my cookbook photo shoot, and was left with mounds of brioche scraps. Now I would be perfectly content just snacking on these scraps all week, but something told me to take this rich, buttery, sweet bread to the next level. I made bread pudding - a dessert that, in my opinion, can be a vestibule for any sort of flavors. My flavors of choice were chocolate and hazelnuts...mmm.
With the help of some milk and eggs, I was able to make this decadent dessert between burping and changing baby Zelli.
Here's what I used:
4 oz semi-sweet chocolate, chopped
1/2 cup roasted hazelnuts, chopped
3 tbsp honey
2 cups whole milk
3 1/2 cups brioche bread, cut into 1-inch cubes (you can use hallah bread as well)
butter, as needed (for greasing)
1. Melt the chocolate in a double boiler: Fill a heavy saucepan with 3 inches of water and bring to a simmer over medium heat. Place chopped chocolate into a medium bowl, and rest bowl on top of saucepan. Stir occasionally, until chocolate is melted and smooth. Stir in the chopped hazelnuts and honey. Set aside to cool for a few minutes.
2. In a large bowl, whisk together milk and eggs. Add bread and cooled chocolate mixture. Stir to coat all of the bread cubes. Cover and refrigerate for at least 1 1/2 hours.
3. Preheat oven to 350 degrees Fahrenheit. Butter a rectangular or oval baking pan. Pour soaked bread into pan, making sure to get all of the liquid from the bottom of the bowl.
Place pan into a large roasting pan, and fill roasting pan with water to reach halfway up the sides of the smaller pan. Bake 30-35 minutes, until top is set, but not too firm. Serve warm or room temperature with whipped cream or ice cream.