Chocolate Crème’ Brulee Bread Pudding Recipe
Homemade with eggs and cream. Ours is served with a Whiskey Caramel Sauce. Will make a larger bread pudding by special order.
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Ingredients
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Bread Pudding
Whiskey Caramel Sauce
Method
Bread Pudding Preparation
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Tear the stale bread into bite-sized pieces and place them in a large bowl.
- 2
Mix the Custard
In a separate bowl, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, eggs, vanilla extract, and salt until well combined.
- 3
Combine and Soak
Pour the custard mixture over the bread pieces, ensuring all the bread is soaked. Let it sit for about 15 minutes.
- 4
Bake
Transfer the soaked bread mixture into a greased baking dish and bake for 40-45 minutes, or until the top is golden and the custard is set.
Whiskey Caramel Sauce Preparation
- 5
- 6
Add Cream and Whiskey
Remove from heat and slowly whisk in the heavy cream and whiskey until smooth.
- 7
Finish with Butter
Stir in the butter until melted and fully incorporated.