Bitter & Blanc Chocolate Brioche Pudding
(serves 8)
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:
PUDDING:
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)
MERINGUE:
Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)
Sugar / 1 1/2 ounces (3 Tbsp)
For Ganache:
Dark Chocolate / 6 ounces
Heavy Cream / 4 ounces liquid
For greasing :
Butter solids / 1-2 Tbsp to coat
Sugar / 1-2 tsp to coat
METHOD :
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.
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