Recipes

Dark Chocolate Bread Pudding

Date night menu
Photo by Donny Granger

Since opening Phillip Ashley Chocolates Design Studio and Boutique in Memphis’ Historic Cooper-Young District two years ago, Rix has become sought after his wildly flavored confections such as this dark chocolate bread pudding with a traditional whiskey sauce drizzled over the top.

yields

12 to 16 servings

    ingredients
  • 1½ pounds brioche or challah (1½ loaves) 
  • ½ stick unsalted butter, softened
  • 7 large egg yolks (save whites for another use) 
  • 1 cup granulated sugar 
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt 
  • 1 teaspoon vanilla bean paste or extract
  • 1½ cups unsweetened cocoa powder
  • 2 cups whole milk
  • 1 quart heavy cream 
  • 2 cups semi-sweet chocolate chips
  • Whiskey Cream Sauce 
  • 1 cup sour mash whiskey (Rix prefers George Dickel)
  • 1 cup granulated sugar
  • ½ cup heavy cream
steps
  1.  Slice and cube brioche and place in large bowl. Butter an 11×14-inch baking pan. Set aside.
  2. In very large bowl, whisk together yolks, sugar, cinnamon, salt, and vanilla until smooth.
  3. Whisk in cocoa powder and whole milk. Add heavy cream and stir until thoroughly blended.
  4. Pour chocolate mixture over brioche, being sure to cover all cubes. Cover with plastic wrap and refrigerate for 2 hours.
  5. Preheat oven to 375 degrees. Remove bread mixture from refrigerator and stir in chocolate chips. Pour into prepared pan and cover with foil.
  6. Bake for 30 minutes. Remove foil and bake for 15 minutes more. Use toothpick to check if pudding is cooked through: Toothpick will come out clean, unless you stab a chocolate chip. Allow to rest for 15 minutes.
  7. To make sauce, heat whiskey and sugar in small saucepan over medium heat until sugar is completely dissolved. Turn heat to low, add heavy cream and let simmer until ready to serve.
  8. Slice bread pudding as desired and finish with whiskey cream sauce.   

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