Posted September 14th, 2011, 04:09 PM
Last edited by connieh1968; September 14th, 2011 at 04:09 PM
Bitter & Blanc Chocolate Brioche Pudding
Ingredients / Quantity
For Vanilla Sauce:
Whole Milk / 6 ounces liquid
Sugar / 1 ounce (2 Tbsp)
Cornstarch / 1 Tbsp.
Egg yolks / 2 quantity
Vanilla Extract / 1 tsp.
For Pudding & Meringue Mixture:
Brioche bread, crusts removed / 8 ounces
Egg yolk / 3 ounces
Sugar / 2 ounces (4 Tbsp)
Heavy cream / 5 ounces liquid
White chocolate / 8 ounces
Butter / 3 ounces (6 Tbsp)
Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)
Sugar / 1 1/2 ounces (3 Tbsp)
Dark Chocolate / 6 ounces
Heavy Cream / 4 ounces liquid
For greasing :
Butter solids / 1-2 Tbsp to coat
Sugar / 1-2 tsp to coat
• For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).
• For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.
• For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.
• In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.
• In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.
• Add the cream-soaked bread, mix well.
• In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.
• Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.
Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.
NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same.
Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." I have a kitchen scale and weighed the eggs yolks and whites.
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