Recipe Box

Triple Chocolate Bread Pudding

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Tools:

• Brioche 6-piece Set
• Cookie Sheet Pan
• Dessert Decorator Pro™

Ingredients:

• Rum Candy Flavoring
• Pure Vanilla Extract
• 1-1/4 cups cut up stale French bread, cut in 1/2 inch cubes
• 1 tablespoon butter, melted
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 square (1 ounce) bittersweet chocolate, chopped
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• Dash salt
• 1/2 cup white chocolate chips
• 1/4 cup semi-sweet chocolate chips
• Whipped cream (for garnish)
• Rum candy flavoring (optional for whipped cream)

Preheat oven to 350°F. Lightly spray 3 1/4 x 1 1/4 inch brioche pans and place on cookie sheet.

In medium bowl, combine bread and melted butter. Set aside. Bring milk and heavy cream to a simmer in medium saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. In another bowl, whisk together egg, vanilla, sugar, cinnamon and salt. Stir in chocolate mixture. Pour over bread. Let sit 10 minutes. Stir in white and semi-sweet chocolate chips. Divide mixture among 6 brioche pans. Bake 15-18 minutes or until firm to touch. Cool 5 minutes, loosen sides and turn out onto serving plate.

Serve warm with whipped cream flavored with rum candy flavoring. Use Dessert Decorator Pro™ to make whipped cream stars.

Makes 6 bread puddings