Eggnog-Chocolate Chip Bread Pudding
- 1 Brioche Gourmet Sliced Chocolate Chip Brioche Loaf, cut into 1-inch pieces
- Nonstick cooking spray
- 1 cup chopped pecans
- 4 large eggs
- 3 cups eggnog
- 1 cup whole milk
- 1 ½ cups granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup heavy cream
- ½ teaspoon kosher salt
- 1 tablespoon cold unsalted butter, cut into 1/2-inch pieces
- Chopped fresh parsley for garnish (optional)
DIRECTIONS
STEP 1
Preheat oven to 350°; spray 5 1/2-quart oven-safe Dutch oven with cooking spray. Spread bread and pecans in prepared Dutch oven.
STEP 2
In large bowl, whisk eggs, eggnog, milk, 1/2 cup sugar and cinnamon; pour over bread mixture. Press bread mixture with back of large spoon to submerge bread; let stand 10 minutes.
STEP 3
Cover and bake bread pudding 30 minutes; uncover and bake 30 minutes or until top is golden brown and center is set. Makes about 10 cups bread pudding.
STEP 4
In small saucepan, heat cream and salt to a simmer over medium heat; remove from heat and cover to keep hot. In heavy-bottomed, medium saucepot, add remaining 1 cup sugar and 1/3 cup water; cover and heat to a boil over high heat. Uncover; boil 4 minutes or until just starting to turn light amber color. Reduce heat to medium; cook 3 minutes or until dark amber color and just starting to smoke (candy thermometer should read 350°). Immediately remove from heat; pour about 1/4 cup hot cream mixture into sugar mixture, allowing bubbles to diminish. Repeat with remaining cream mixture; whisk in butter and let cool. Makes about 1 cup caramel.
STEP 5
Serve bread pudding drizzled with caramel.
Enjoy your meal !
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