Four Square Chocolate Brioche English Toffee Bread Pudding
- 3/4 loaf chocolate brioche (plain brioche may be substituted if chocolate is not available)
- 1 1/2 cups crushed (medium-sized chunks) English toffee, such as Heath Bar
- 12 oz high quality bittersweet chocolate
- 2 1/2 cups heavy cream, divided
- 3/4 cup milk
- 1/2 cup granulated sugar
- 2 whole eggs plus 6 yolks
- 1/2 cup Caramel Sauce (recipe below)
- 1/4 cup turbinado sugar (raw or partially refined sugar)
You'll need 15 small ring molds or greased, parchment-lined and individual soufflé cups, which should be greased and lined with parchment. Or you may bake a single large bread pudding in a greased 13 x 9-inch baking dish and cut it into portions; this method requires a longer baking time.
Preheat oven to 350° F.
Remove the crust from the brioche, and cut it into 1/2-inch cubes. Toss together with the toffee pieces and set aside.
Ganache: Chop chocolate and place in a large mixing bowl. Bring 1 1/4 cups cream to a boil, and pour over the chocolate. Allow to sit, whisking occasionally, until chocolate melts. Set aside.
Custard: In a large bowl, whisk together eggs and yolks. In a saucepan, combine milk, sugar and 1 1/4 cups cream, and heat just to a boil. Add hot cream mixture slowly to eggs, whisking constantly to avoid scrambling the eggs.
Immediately strain custard through a chinois or fine sieve into the ganache, whisking constantly. When the custard is completely blended into the ganache, pour over the bread and toffee mixture. Add the caramel sauce and mix thoroughly. Set aside for 30 minutes to 1 hour until all liquid is absorbed.
Line a baking sheet with parchment paper. Butter 15 (2 1/2-inch by 1 1/2-inch) ring molds and place on baking sheet. Place in refrigerator about 10 minutes to harden butter.
Remove baking sheet with molds from the refrigerator and fill with bread and custard mixture, mounding it up on top so that it comes 1/2 inch above the top of the mold. Sprinkle generously with turbinado sugar and bake about 20 minutes until set. Allow to cool and slide ring molds off.
Serve with a scoop of high quality vanilla bean ice cream on top, and drizzle with warm caramel sauce.Makes 15