Hazelnut Brioche Bread Pudding with Chocolate Cake Chunks

  • Hazelnut Brioche Bread Pudding with Chocolate Cake Chunks

    I couldn’t stop myself.

    The dessert is amazing on its own, I know.  But I had a mini-loaf of my favorite chocolate cake (well, one of my most favoritest chocolate cakes ever) in the freezer, and it seemed to call out to me.  Asking to be baked into this bread pudding.  Who am I to resist?

    Here’s the thing about bread pudding: it’s basically a goopy, creamy, baked version of french toast.  That fact alone makes it a hit and a half.  But wait!  There’s more.
    Imagine said baked french toast with a hint of hazelnut running throughout its soft innards, with the help of spunky Frangelico?
    And imagine a teeny little bit of the hazelnuts themselves, making a subtle yet arguably starring role crowning the top of the dessert with toasted bread crumbles.  Along with a bit of butter.
    I’ve already mentioned the chocolate cake chunks, just to throw the pudding for a loop.
    As if you weren’t sold, I have one last, essential heavy-hitting fact:  brioche.  Brioche provides a good reason to get up in the morning, if it’s in the house.  But if it’s baked into a Brioche Bread Pudding, then all is well in the universe.  The dessert needs nothing else.  Just serve this warm, and never look back.

    (Okay, so here’s a bit if truth for you.  My latest recipe for disaster occurred while making this magical concoction.  Yes, I was trying to be fancy by making individual portions of bread pudding.  [I wanted to create single servings- massive, single servings.]  Click here to find out what happens when your stupid expensive muffiny-cup holder things don’t really end up being leak-proof.]

    Adapted from epicurious’ recipe…

    1 1-pound brioche loaf, crusts trimmed and reserved, bread cut into 1/2-inch cubes

    8 eggs

    2 cups whipping cream

    1 3/4 cups whole milk

    2 cups sugar

    1/4 cup Frangelico (hazelnut liqueur) or amaretto

    1 tablespoon vanilla extract

    1/2 teaspoon almond extract

    Pinch of salt

    1/2 layer of baked chocolate cake, cut into chunks

    2/3 cup hazelnuts, chopped

    2 tablespoons butter, cold and diced into small bits

    Hazelnut Brioche Bread Puddings

    1. Place brioche bread cubes in a buttered 13 x 9″ baking pan (or a large bowl if you plan to make individual servings).  In a large bowl, whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla, almond extract and salt together.  Pour over brioche bread cubes and allow to sit for about 30 minutes.  Gently stir in chocolate cake chunks after brioche has absorbed most of the custardy liquid.  (If making individual servings, scoop into well-greased muffin tins before sprinkling crust overtop, in next step.)
    2. Preheat oven to 350°.
    3. MAKE BREAD CRUMBS FOR CRUST: place reserved bread crusts on baking sheet and bake until dry, about 10 minutes.  (Keep oven on.)  Cool, and pulse in a food processor to create small crumbs.  Sprinkle 1 cup of crust crumbs and chopped hazelnuts over top of pudding(s).  Dab butter bits over top of crust.  Bake until pudding is set in center, about 40 minutes for a large baking pan, and 25-30 minutes for individual muffin cups.  Cool slightly before serving.

    Tips:

    • No brioche?  Oh dear!  I really beg you to use it, since it’s sweet and soft and so right.  Sure, egg bread can do in a pinch.  But if you must use a plain bread, just make sure it’s an amazing bread that you’d snack on solo, and if I were you I’d up the sugar and vanilla and even the Frangelico just to account for the flavor gap from the brioche.  (You can get brioche bread from any specialty grocery store, or a french bakery if you’re out of luck at the store.)  [I made brioche once- many years ago- and I remember turning on the stand mixer, letting the dough hook go to town in the kitchen while I went upstairs to do whatever.  I came back to the kitchen to find the stand mixer perilously perched on the edge of the counter, ready to take a tumble, as it had shimmied as a result of its doughy action.  My stand mixer was new at the time- I’d had been crushed if it fell.  As the floor would have been.]
    • No Frangelico?  You could always use a bit of Kahlua instead (with coffee flavor), or maybe a bit of Grand Marnier to go the orange route.  Or Irish Cream!  If you want to skip the booze altogether, no problem.  Use any flavored liquid you’d like, or nothing at all.  Just make sure to use a bit more vanilla.
    • No chocolate cake?  This recipe will still delight your dinner party guests without the chocolate cake.  BUT, if you are a chocoholic and need a fix, throw in 2/3 cup of chocolate chips.  Maybe the mini ones, if you have them…
    • Toasting the brioche crust is a really cool thing, since it imparts a different flavor and texture.  You can throw the toasted crusts in a large ziploc bag if you don’t have a food processor.  Just pound away with a rubber mallet or use your hands.  Fun times.
    • Feeling healthier?  This recipe might not be perfect for you- kind of like how the Decadent Deep-Dish Pecan Pie isn’t exactly a dieter’s best friend.  BUT, you could use cream instead of the whipping cream, if you really wanted.  Or you could just do it right and splurge.  I am such a bad influence.  (If you really want to go light, make the Angel Food Cake, okay?)

     

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    August 31st, 2013 | More Sweets Please | No Comments | Tags: , ,

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