Yesterday, on "The Martha Stewart Show," renowned chef Suzanne Goin demonstrated how to make her caramelized bread pudding with chocolate and cinnamon. This recipe is also featured in her cookbook,"Sunday Suppers at Lucques: Seasonal Recipes from Market to Table," which was touted as a prize on an episode of "Top Chef." I haven't made this yet, but it looks amazing! I'll update this post with photos when I attempt it.
CARAMELIZED BREAD PUDDING WITH CHOCOLATE AND CINNAMON
serves 6
2 tbs unsalted butter, softened
4 or 5 slices brioche, or good-quality white bread, 1/4 inch thick, crusts removed
3 extra-large eggs
3 extra-large egg yolks
1/4 c light-brown sugar
1 1/2 c heavy cream
1 1/4 c whole milk
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp coarse salt
3/4 c chopped bittersweet chocolate
1 tbs granulated sugar, for caramelizing the top
Preheat the oven to 350 degrees. Spread the softened butter on one side of each slice of brioche. Cut each slice in half on the diagonal and then again into quarters.
Whisk together eggs, egg yolks, and brown sugar in a large bowl. Add cream, milk, vanilla, cinnamon, nutmeg, and salt; whisk to combine.
Sprinkle the chocolate over the bottom of a 9-by-9-inch baking dish. Top with brioche, buttered sides up, and overlapping just slightly. Pour egg mixture over the bread. Using your fingers, press down gently on bread to fully submerge in the egg mixture. Place the bread pudding in a roasting pan, and pour enough warm water into the pan to come halfway up the sides of the baking dish. Bake until the custard is set and the bread puffs up slightly, and is springy to the touch, about 1 hour and 15 minutes. Let cool at least 10 minutes.
Sprinkle the granulated sugar over the top of the pudding. Using a kitchen torch, caramelize the sugar. Alternatively, you can place the custard in a preheated broiler until the sugar carmelizes, 1 to 2 minutes, taking care not to curdle the custard underneath.
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