Vanilla Drizzled Chocolate Brioche Bread Pudding.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS8 cups ACE® Brioche Sliced Loaf cut into cubes1 cup (175g) chocolate chips1 cup (240ml) milk1 cup (240ml) heavy cream4 large eggs1/2 cup (100g) granulated sugar1 tsp vanilla extractBOURBON SAUCE1/2 cup (114g) butter1 cup (200g) granulated sugar1/4 cup (60ml) milk1/4 cup (60ml) bourbon.
Instructions.
INSTRUCTIONSBREAD PUDDINGSpread half of the brioche into a deep baking dish enough for 10 cups. 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 chips.Press down on the bread with a spatula to ensure all the brioche is soaked into the egg mixture. Cover and let sit in the fridge for 30 minutes.When ready to bake, preheat oven to 350°F. Bake for 35-40 minutes or until set. Let cool while making the sauce.BOURBON SAUCECombine 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. NOTE: the sauce will bubble up, so add in the bourbon a little at a time. Serve warm.
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