This classic New Orleans style bread pudding is taken up a notch with the addition of chocolate chips and rich-buttery brioche bread.
- 8 cups (350g) brioche bread, cut into cubes
- 1 cup (175g) chocolate chips
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 4 large eggs
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (114g) butter
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) bourbon
- Spread half of the bread into a 2.5 qt baking dish. Sprinkle half of the chocolate chips over top. Repeat with the remaining bread and chocolate chips.
- Whisk together the milk, cream, eggs, sugar and vanilla. Pour over top of the bread and chocolate. Using a rubber spatula, press down on the bread to make sure all is soaked into the egg mixture. Cover and let sit in the fridge for 30 minutes.
- When ready to bake, preheat oven to 350F. Bake for 35-40 minutes or until set. Let cool while making the sauce.
- Combine the butter, sugar and milk in a small saucepan. Cook over medium-high heat until all the sugar is dissolved. Remove from heat.
- Slowly and carefully stir in the bourbon. CAUTION; the sauce will bubble up, so add in the bourbon a little at a time. Serve warm.
The bourbon sauce might harden as it cools, simply reheat and stir until all the sugar is dissolved to use again.
Leftover bread pudding can be covered and stored in the fridge for up to 3 days. The sauce can be refrigerated for up to 5 days.
- Category: dessert, breakfast
- Method: bake
- Cuisine: American
Keywords: bread pudding, chocolate chip, bourbon sauce, bread and butter pudding