Brioche Bread Pudding

Creamy and custardy, this concoction comes from River Oaks Chef Ben Vaughn.

White Chocolate Banana and Brioche Bread Pudding

1 1/2 loaves brioche bread or egg bread

1 1/2 qt. heavy whipping cream

1 1/2 c. granulated sugar

2 c. whole white chocolate chips

12 egg yolks

2 whole eggs

10 oz. banana puree or 6 whole bananas mashed

1 oz. vanilla extract

Remove all crust from brioche and cube into 1-inch cubes. Simmer cream and remove from heat before boiling. Slowly add yolks and whole eggs to warm cream. Add vanilla, banana, and sugar to cream, and wisk until all ingredients are incorporated. Add warm custard to bread cubes and fold in chocolate chips. Once all ingredients are well mixed, lay moist bread and custard into well-greased baking pan. Cover bread pudding with any remaining chocolate pieces and aluminum foil. Place baking pan over a water bath (shallow pan of water), and bake at 375 degrees 45 minutes. Let stand and cool before cutting and serve with ice cream or crème anglaise (vanilla sauce).

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