|Semisweet Chocolate and Coffee Brioche Bread Pudding from Latin Grill--Photo by Dan Goldberg|
“Katie,” I called breathlessly, “you MUST try this!”
Semisweet Chocolate and Coffee Brioche Bread Pudding
Makes about 8 servings
6 ounces semisweet chocolate, grated, 1/2 pound (half a pound bag) of semisweet chocolate chips
1 cup granulated sugar
In a medium-size saucepan over medium heat, combine the cream and chocolate, and cook, stirring frequently, until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Let cool slightly.
In a medium-size bowl, combine the eggs with the sugar and whisk together. Add the chocolate mixture and the coffee liqueur. Continue whisking until the sugar is dissolved. Ladle the mixture over the brioche and let stand, covered loosely, at room temperature for at least 1 hour. (You also have the option of covering and chilling the bread mixture overnight.)
Preheat the oven to 325º F. Butter an 8-inch baking pan. (You can also bake this pudding in individual ramekins, but the cooking time will be shorter, about 25 minutes.)
Put the baking pan in a larger pan so you can make a bath; add enough hot water to the larger pan to reach halfway up the sides of the baking pan. Bake the pudding in the middle of the oven until a skewer inserted in the center comes out clean, about 60 minutes. (But begin checking doneness after 50 minutes.) Serve the pudding warm with vanilla ice cream or whipped cream.