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Blueberry & White Chocolate Brioche Bread Pudding

Blueberry & White Chocolate Brioche Bread Pudding

Ingredients

  • 3 slices
    Chef's Line® Thick-Cut Sliced Brioche Loaf, cubed
  • 1/2 C
    Egg Yolks
  • 1 C
    Heavy Cream, divided
  • 4 T
    Granulated Sugar, divided
  • 1/4 C
    White Chocolate
  • 12 ea.
    Fresh Blueberries
  • 1 T
    Vanilla Extract

Preparation

  1. In sauce pan, heat 1/2 C heavy cream, 2 T granulated sugar and vanilla extract on medium heat until it just scalds. Mix sugar to be sure it is dissolved.
  2. In mixing bowl, whisk egg yolks with remaining sugar.
  3. While mixing constantly, slowly mix in hot cream mixture a little at a time to temper eggs.
  4. Add blueberries, brioche bread and white chocolate. Stir together and let stand 5 minutes.
  5. Transfer to ramekin, and bake in 300°F oven in a water bath for 25-30 minutes.

Recipe by Chef Chris Quinn, Food Fanatics® Chef, Cleveland
Serves 1