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–+ servings
a slice of chocolate bread pudding on a white plate.
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5 from 7 votes

Chocolate Brioche Bread Pudding

Chocolate Brioche Bread Pudding is rich, dense, and decadent. You'll love the dark chocolate flavor combined with cinnamon, pecans, and spiced rum.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Desserts
Cuisine: French
Servings: 12
Calories: 449kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

BREAD PUDDING

  • 1 loaf brioche bread plain or chocolate chip, cubed
  • ½ cup semi-sweet chocolate chips
  • 6 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup brown sugar
  • ¼ teaspoon cinnamon
  • 2 Tablespoons spiced rum or vanilla

TOPPING

  • 1 cup pecans chopped
  • 2 Tablespoons brown sugar
  • 4 Tablespoons butter softened
  • ¼ cup chocolate chips

CARAMEL RUM SAUCE

  • 1 stick butter melted
  • 1 cup brown sugar
  • ½ cup half & half
  • ¼ cup spiced rum

Instructions

BREAD PUDDING

  • Preheat oven to 350 degrees.
  • Cut brioche loaf into cubes, then place in a greased 13" x 9" casserole dish.
  • Sprinkle chocolate chips over bread.
  • Whisk eggs, milk, cream, brown sugar, cinnamon and spiced rum together in a large bowl.
  • Pour mixture over bread and chocolate chips.  Allow to sit for 10 minutes while making topping.

TOPPING

  • Place chopped pecans, brown sugar and softened butter in a separate bowl.
  • Mix with hands until crumbly.
  • Sprinkle topping over bread pudding in casserole dish.
  • Finish by sprinkling additional chocolate chips on top.
  • Bake at 350 degrees for 1 hour or until the pudding is set and golden brown.  Remove from oven and cool for 10 minutes.

CARAMEL RUM SAUCE

  • Melt butter in a saucepan over medium low heat. 
  • Add brown sugar and stir for about 2 minutes.
  • Add half & half and whisk until sugar is melted.
  • Take off heat and add spiced rum or vanilla. Stir well and cool for 10 minutes.
  • Drizzle sauce over individual servings of bread pudding while still warm.
  • Save leftover caramel sauce in the refrigerator. 

Notes

  • Store leftover bread pudding and caramel rum sauce in the refrigerator.  Reheat in microwave before serving. 
  • You can make this recipe a day ahead of time and store in the refrigerator until ready to bake. This comes in handy when serving guests, especially at the holidays. 
  • If using vanilla instead of spiced rum in the sauce, only use 2 tablespoons. 

Nutrition

Calories: 449kcal | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Sodium: 107mg | Potassium: 241mg | Fiber: 1g | Sugar: 44g | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg