I won’t lie to you, my loyal audience, this recipe was made on the same day as my last recipe Brownie Bread Pudding with Salted Caramel Cream Sauce. In fact, I broke the custard recipe in half to make this recipe, thus only made two ramekins of the regular Brownie Bread Pudding. [I live alone, guys, give me a break.] Besides, how could I not explore this great Brownie Bread Pudding recipe with a chocolate custard instead of the usual one? Answer, I just couldn’t help myself.
Long ago, while hanging out with a vegan, I found out all you really need for a chocolate bread pudding “custard” is chocolate, any type of milk, and sugar. Because I’m not a vegan, I threw an egg in for good measure! I also used the Salted Caramel Cream Sauce, because why not?
Without further adieu, the recipe:
Chocolate Overload Brownie Bread Pudding
4 oz unsweetened baking chocolate
1&1/2 c half-and-half (or any type of milk), cold, divided
1/4 c granulated sugar
1 large egg
1 tbsp melted butter
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 jar salted caramel ice cream topping, divided
1/2 loaf Challah bread, torn into 1-inch pieces
1 recipe (8×8 inch) cakey brownies, torn into 1-inch pieces
3/4 c + 3 tbsp heavy cream, divided
1 tbsp cornstarch
1/4 c granulated sugar
remainder of salted caramel ice cream topping
- Preheat oven to 350 degrees Fahrenheit.
- Melt chocolate in microwave (takes about two minutes, stir every 30 seconds).
- Whisk 1/2 cup half-and-half or milk into the melted chocolate. This will take a couple minutes of whisking to make a smooth consistency. Whisk until chocolate and milk are fully combined.
- In a separate large bowl, whisk together the sugar and eggs. Mix in melted butter and remaining 1 c half-and-half. Add the vanilla, cinnamon, and nutmeg, mix well. Then take a handful of brownie pieces and whisk them in.
- Mix melted chocolate mixture into custard mixture, whisk until smooth.
- In 4 ramekins (or mugs), layer in the Challah bread pieces and brownie pieces, until half full. Drizzle in a thin layer of salted caramel topping, and fill the rest of the way with more Challah and brownie pieces.
- Beat custard once more to break up the brownie pieces. Pour custard into the ramekins (split evenly among the four ramekins).
- Let sit to soak in for at least one hour (see notes).
- Put ramekins in the oven for 30-45 minutes, or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
- Put on cooling rack, and make the salted caramel cream sauce.
- Mix 3 tbsp heavy cream with cornstarch, set aside.
- Put remaining 3/4 c heavy cream in a small saucepan over medium heat. Stir frequently until bobbles form on surface.
- Slowly add cornstarch mixture while stirring constantly. Add the remainder of the jar of salted caramel sauce.
- Bring mixture up to boil then stir constantly for 3 minutes.
- Remove from heat and stir in sugar. Let cool.
- Serve bread pudding hot or cold with warm salted caramel cream sauce on top.
- The custard is very thick! Pour it slowly over the bread and brownie pieces.
- The less fat the milk you use has, the less time it will need to soak.
- For best results using half-and-half, let soak overnight in fridge.
- More custard may need to be added after it soaks for a few minutes.