The best part of this recipe is that I discovered cocoa nibs for the first time! I worked with several different chocolate bread pudding recipes until I finally gave up and pieced this together myself. The combination of the bittersweet chocolate, white chocolate, and cocoa nibs gives this a great chocolate flavor without making it too chocolaty (as if that were even possible).
Chocolate Brioche Bread Pudding
1 Loaf brioche
2 Cups heavy cream
2 Cups milk
1 Teaspoon vanilla extract
6 Ounces of semisweet or bittersweet chocolate
6 Ounces of white chocolate
8 Large egg yolks
2 Tablespoons cocoa nibs
3/4 Cup sugar
Heat the oven to 325 degrees. Cut the brioche into 1 inch cubes. Place the bread cubes into a baking dish.
If you want to be a little fancy in your presentation, reserve the cubes taken from top crust layer of the bread and use those to top the baking pan. This will create a great crust on the final pudding.
Combine the cream, milk, vanilla extract in a medium saucepan, and bring to a boil. Add the chocolate, and whisk until smooth.
Whisk the egg yolks and sugar together in a large bowl. Slowly pour the melted chocolate mixture into egg-sugar mixture, whisking constantly, until fully combined.
After all of the chocolate and egg mixture has been combined, pour the mixture over the bread, covering all of the bread. Using the back of a large wooden spoon, firmly press down on the bread to make sure that all of the chocolate mixture is absorbed. Let the bread sit for 30-45 minutes.
If you have a larger baking dish, place the one with the bread pudding in the larger one and place in the oven. Fill the larger dish with enough hot water to go halfway up the side of the smaller dish. Bake the pudding for 30-45 minutes, until it has set. Allow the pudding to cool on a rack for at least 15 minutes, but it is best served hot.
Sprinkle the cocoa nibs on the top of the pudding before serving.
This dish will last for a few days if refrigerated and reheats well.