Chocolate Brioche Bread Pudding
12 c. cubed brioche (about one loaf with crust)
3 c cream
1 c milk
16 oz. bittersweet chocolate (55-65%), chopped into almond size pieces
1 c sugar
1 T. vanilla extract
¼ t. salt
1/3 c brandy (opt.)
Lightly toast cubed brioche and Cool in a medium sized bowl.
In a heavy bottom non-reactive pot, combine the cream, milk, sugar and 8 oz. of the chocolate. Gently heat the mixture, whisking until the chocolate melts. Temper the hot mixture into the eggs. Add the vanilla, brandy, and salt. Pour the chocolate mixture over the bread. Stir to combine and let rest for one hour.
Pour the bread pudding mixture into a buttered 9x13 baking dish.
Bake at 325 for 30 minutes. Carefully, fold in the remaining chocolate (most of the chocolate can be on the top half of the bread pudding). Continue to bake for 30 more minutes.
*Serve warm with vanilla bean whipped cream