This Chocolate Pecan Brioche Bread Pudding is a luxurious dessert that combines a creamy custard mixture with buttery French brioche, rich dark chocolate, and pecans, resulting in a soufflé-like texture and amazing flavor that will send you straight to dessert heaven! Served freshly baked with French vanilla ice cream for a really decadent treat.
To learn how to make this delicious bread pudding recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations and make ahead instructions, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
CHOCOLATE PECAN BRIOCHE BREAD PUDDING
Ingredients
Instructions
- Place oven rack in the center of the oven, and preheat oven to 350°F. Generously butter a 13 x 9 inch deep baking dish, and set aside. Roughly chop pecans, and set aside. Cut brioche into 1 inch cubes, and place on two baking sheet pans, and spread out in a single layer. Bake for 5 minutes until dry and barely toasted, and set aside to cool completely.
- To a large mixing bowl, add eggs, and whisk until lightly beaten. Whisk in milk, half & half, vanilla, and cinnamon until combined. Add sugar, and sea salt, and whisk until completely combined.
- Add cooled brioche to the prepared baking dish. Pour custard mixture, and evenly spread out. Evenly sprinkle chocolate chips and chopped pecans. Using the back of a spatula, gently press down mixture to help break soak up liquid. Cover with aluminum foil, and set the baking dish aside (at room temperature) for 30 minutes to allow the bread to partially absorb the mixture.
- After 30 minutes, bake uncovered for 55 to 60 minutes until bread pudding is set, puffed up, and golden brown. Insert tip of a knife into the center, and it’s ready if it comes out clean. Allow to cool slightly for only 5 minutes before serving (Note #2), and serve warm with French vanilla ice cream.
Notes
- Brioche bread creates a very light and fluffy texture in this bread pudding. If you cannot find brioche bread, challah bread is a great substitute. This bread pudding will have a heavier texture when using challah.
- This bread pudding will puff up like a souffle, which means that it will start to deflate as soon as it comes out of the oven. It’s best to serve it quickly, within 5 minutes of removing it from the oven.
- Recipe can be made ahead. For Make Ahead Instructions, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
- Makes 12 servings.
Nutrition Facts
Calories
380.55Fat (grams)
16.6 gSat. Fat (grams)
8.54 gCarbs (grams)
47.23 gFiber (grams)
2.57 gNet carbs
44.66 gSugar (grams)
27.52 gProtein (grams)
11.08 gSodium (milligrams)
267.76 mgCholesterol (grams)
108.62 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Place oven rack in the center of the oven, and preheat oven to 350°F. Generously butter a 13 x 9 inch baking dish, and set aside. Roughly chop ½ cup pecans, and set aside. Cut a 1 pound loaf brioche bread (see Note below) into 1 inch cubes, and place on two baking sheet pans and spread out in a single layer. Bake for 5 minutes until dry and barely toasted, and set aside to cool completely.
Note: Brioche bread creates a very light and fluffy texture in this bread pudding. If you cannot find brioche bread, challah (egg bread) is a great substitute, but note it will have a slightly heavier texture when using challah.
STEP 2
To a large mixing bowl, add 6 large eggs, and whisk until lightly beaten. Whisk in 2 cups whole milk, 1 ½ cups half & half, 1 tablespoon pure vanilla extract, and 1 teaspoon ground cinnamon, until combined. Add 1 cup granulated sugar, and 1 pinch sea salt, and whisk until completely combined.
STEP 3
Add cooled toasted brioche to the prepared baking dish. Pour mixture all over the brioche cubes in the baking dish, and evenly spread out. Evenly sprinkle 1 cup semi-sweet chocolate chips (or chopped chocolate), and chopped pecans. Using the back of a spatula, gently press down mixture to help bread soak up liquid. Cover with aluminum foil, and set baking dish aside (at room temperature) for 30 minutes to allow the bread to absorb more of the mixture.
STEP 4
After 30 minutes of resting, bake uncovered for 55 to 60 minutes until bread pudding is set, puffed up, and golden brown. Insert tip of a knife into the center and if it comes out clean, it’s ready (do not over bake).
SERVING SUGGESTIONS
Allow to cool slightly for only 5 minutes before serving (Note below), and serve warm with French vanilla ice cream.
Note: This bread pudding will puff up like a soufflé, which means that it will start to deflate as soon as it comes out of the oven. It’s best to serve it quickly, within 5 minutes of removing it from the oven.
Notes:
Recipe can be made ahead. For Make Ahead Instructions, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips below.
Makes 12 servings.
VIDEO
How to Make Chocolate Pecan Brioche Bread Pudding!
(VIDEO COMING SOON)
Blog Comments & Tips
Bread pudding that’s as light as a soufflé!
This Chocolate Pecan Brioche Bread Pudding is light and fluffy like a soufflé, and best enjoyed fresh from the oven. If you are a chocolate and pecan lover, this dessert is a perfect blend of rich and buttery brioche bread, decadent chocolate, and crunchy pecans. The bread is soaked in a creamy custard mixture infused with vanilla extract and cinnamon, which is then topped with chocolate and pecans. Baked to perfection, the result is a warm and comforting bread pudding that is not too heavy, making it a great dessert for almost any season.
Bread pudding recipes can often turn out heavy and stodgy, but using brioche bread makes this dessert light and airy. If you like your desserts a little less sweet, try making this bread pudding with dark chocolate (I prefer 72% cacao). If you like it a little sweeter, then semi-sweet chocolate is a great choice. Either way, it is an amazing treat for any occasion that will satisfy your sweet tooth and leave you wanting more.
How do you ensure the best results from this recipe?
My 5 tips to making Chocolate Pecan Brioche Bread Pudding:
High quality ingredients are a must for this recipe, especially when it comes to the brioche bread. I used Trader Joe’s braided & sliced brioche bread. It is pre-sliced into 1 inch slices, making it quick and easy to cut into cubes.
Use whole milk and half & half for richness. Do not use skim milk or 2% milk, or your bread pudding will be watery.
Allow it to rest for 30 minutes at room temperature before baking. That will give the bread enough time to start soaking up the custard, which will keep it moist.
Don’t over bake the bread pudding, as you don’t want it to be dry. Keep an eye on the oven during the last 10 minutes, and as soon as the bread pudding has set in the center and puffed up evenly all over, test the center with the tip of a knife. If it comes out clean, it’s ready.
Serve it within 5 minutes from removing it from the oven. It puffs up like a soufflé, so the longer you wait the more it will deflate and become dense.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Boozy: Add 1 ounce of bourbon whiskey to the custard mixture. Drizzle with my Bourbon Caramel Sauce for an extra decadent and boozy treat!
Can’t Find French Brioche Bread? Replace the brioche with 1 pound of fresh challah bread. Although it won’t be as light as when it’s made with brioche, challah is an egg bread and will make this bread pudding a little richer. Also, it won’t deflate as quickly.
Make Ahead Instructions: Assemble the bread pudding as instructed through STEP 3. But instead of resting for 30 minutes on the counter, just cover tightly with foil and refrigerate for up to 8 hours. Remove from the fridge about 30 to 45 minutes prior to baking to get it closer to room temperature. Bake according to STEP 4, but keep in mind that it might take just a few more minutes to bake because the baking dish and pudding will be colder.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember before baking, lightly press down the bread in the custard to allow it to soak up more liquid. This will help it retain moisture and not dry out.
Adapted from the Chocolate Chip Bread Pudding recipe by recipesjunkie.com. I’ve altered most of the quantities, swapped out some ingredients, and added a few more items to make it extra light, fluffy, and delicious!
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