BRIOCHE BREAD PUDDING CUPS
INDIVIDUALLY PORTIONED BRIOCHE BREAD PUDDING WITH BITS OF CHOCOLATE.
SKILL LEVEL: BEGINNER | QUANTITY: 12 INDIVIDUAL CUPS
LISTS
GROCERY LIST:
5 tablespoons | Unsalted Butter
3 large | Eggs
4 cups | Whole Milk
½ cup | Light Brown Sugar
½ cup | Granulated Sugar
2 tablespoons | All-purpose Flour
¾ teaspoon | Kosher Salt
1 teaspoon | Ground Cinnamon
2 tablespoons | Vanilla Extract
½ cup | Semisweet, Bittersweet or Dark Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
1 loaf | Brioche Bread
KITCHENWARE:
12-cup Muffin Pan
Measuring Spoons & Cups & Whisk
Parchment Paper
PREP
Helpful tips!
Let eggs come to room temperature by leaving out for about 1 hour*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier muffins. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
To make bread stale, leave out overnight.
*Dependent on the temperature of your home
BAKE
BREAD PUDDING:
1 loaf | Brioche Bread (stale)
½ cup | Semisweet, Bittersweet or Dark Chocolate Chunks
3 tablespoons | Unsalted Butter
2 cups | Whole Milk
½ cup | Granulated Sugar
½ teaspoon | Kosher Salt
1 tablespoon | Vanilla Extract
3 large | Eggs (room temperature)
SAUCE:
2 tablespoons | Unsalted Butter
2 tablespoons | All-purpose Flour
1 teaspoon | Ground Cinnamon
2 cups | Whole Milk
½ cup | Light Brown Sugar (packed)
1 tablespoon | Vanilla Extract
¼ teaspoon | Kosher Salt
Line a 12-cup muffin pan with 12 large squares from parchment paper to create your own tall muffin cups. Set aside.
Cube stale brioche bread into bite-sized cubes, about ½-inch pieces. Evenly distribute between 12 prepared muffin cups. Evenly distribute and mix in chocolate chunks. Set aside.
Pour butter, milk, sugar and salt into a medium saucepan and warm over medium heat, stirring occasionally until temperature reaches 175° F. Don’t burn the milk or boil, you want to scald it and see small bubbles form. Remove from heat and let cool.
Once slightly cooled, whisk in vanilla and then eggs one at a time until fully combined. Slowly and evenly pour custard over individual muffin cups making sure custard coats all individual cubes of bread but doesn’t flow over the muffin cup liners. Let the bread absorb the custard for 20 minutes.
Preheat oven to 350° F and place rack in the center of the oven.
Bake for 20 minutes. Rotate pan and bake for an additional 20-25 minutes, until a toothpick comes out clean and the topping is golden brown.
While brioche bread pudding cups bake, make the sauce by melting butter in a medium saucepan. Once melted, whisk in flour and cinnamon and cook for about 1 minute. Slowly stream in milk while whisking until fully combined. Add brown sugar, vanilla and salt, mixing until thickened. Set aside.
Once brioche bread pudding cups have baked and are still warm, evenly pour sauce on top. Save leftover sauce.
Serve warm with leftover sauce for extra topping and store leftovers in airtight container in fridge. To re-serve, warm up in microwave for about 20-30 seconds.
