Caramelized Bread Pudding with Chocolate and Cinnamon

My Go-To Caramelized Bread Pudding: A Culinary Journey Through Time

This isn't just a recipe; it's a story. A story woven from years of kitchen adventures, whispered secrets, and the unwavering devotion of friends and colleagues to a simple, yet utterly irresistible, dessert. It all began many years ago, in the bustling kitchen of Chez Panisse. Imagine the scene: a young, ambitious cook, eager to impress, bringing a homemade bread pudding to a staff gathering. Little did I know, that one simple gesture would launch this dessert into legendary status. It wasn't just any bread pudding; it was a symphony of textures and flavors – the crisp caramelized top, the creamy custard base, the rich melted chocolate hiding beneath. A revelation in every bite.

The success continued, following me to a small Italian restaurant in Boston's North End. Here, amid the hushed whispers and unspoken rules of the neighborhood's culinary landscape, our little bread pudding became a clandestine affair, served secretly to our loyal patrons. We were rebels, defying the unwritten law that prohibited dessert sales, all for the sake of this exquisite creation. It was a thrilling time, operating a little outside the normal constraints, always keeping the secret of this recipe close to the vest. This clandestine serving created a special bond between this dessert and our clientele.

But what makes this caramelized chocolate bread pudding so special? It’s the balance. Many bread puddings err on the side of too much bread, resulting in a dry, crumbly texture. But I’ve always been drawn to the richness of a well-made custard. That's why I use only a single layer of brioche, perfectly buttered to create a beautiful caramelized crust that yields to a luscious, silken custard base. It's that delightful contrast, the interplay between the crisp and the creamy, that truly elevates this dessert to something extraordinary. And, of course, the hidden treasure of melted chocolate at the bottom adds an element of delightful surprise. Who wouldn't love a hidden treasure to discover when eating their favorite dessert?

Over the years, this bread pudding has travelled with me, been recreated countless times, and shared with countless friends and family. It’s a simple recipe, yet the joy and memories associated with it make it truly one of a kind. I've lost count of the parties, gatherings, and casual evenings where this bread pudding has stolen the show. It's a reminder that the most cherished recipes are often the simplest, the ones born from a heart filled with passion and a kitchen filled with love. And it's a reminder that the best recipes are meant to be shared – with friends, with family, with the world. Each time I bake it, I'm taken back to these moments in time, each time it brings back the fond memories of these special times. It’s more than a dessert; it’s a culinary time capsule, a sweet and savory echo of years gone by.

So, try this recipe yourself. Let the aroma of warm cinnamon and melted chocolate fill your kitchen. Let the creamy custard and crisp brioche melt on your tongue. And most importantly, let this recipe transport you to a time and place filled with warmth, laughter, and the simple pleasure of sharing good food with good company. Because that, in the end, is what cooking is all about.

This recipe, passed down through the years and through many kitchens, always remains a reliable way to bring people together and create memories. It has been a constant in many occasions, and has consistently impressed everyone who is lucky enough to get to try it. This is a recipe that is easy enough for a beginner to try and impressive enough for a sophisticated crowd. You’ll need to try it to believe it.

Step-by-step

• Preheat the oven to 350°F.
• Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
• Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
• Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread).
• Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up.
• Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish.
• Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
• Let the bread pudding cool at least 10 minutes.
• If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don’t have a torch, but be careful not to curdle the custard underneath.
• Serve the bread pudding from the baking dish at the table, using a big spoon.