Chocolate Brandy Bread Pudding with Cinnamon Whipped Cream
Indulge in the rich and comforting decadence of Chocolate Brandy Bread Pudding with Cinnamon Whipped Cream, a dessert that’s as elegant as it is irresistible. This delightful recipe transforms day-old bread into a custardy masterpiece, infused with the deep flavors of dark chocolate and a splash of brandy for a luxurious twist. A warming hint of cinnamon adds depth to both the pudding and its velvety whipped cream topping, creating a symphony of flavors in every bite. Perfectly golden and slightly crisp on the outside, while moist and chocolatey on the inside, this dessert is baked to perfection and served warm for ultimate indulgence. Quick to prep and ideal for serving crowds, it’s a show-stopping sweet treat perfect for holidays or cozy gatherings.
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Recipe Information
Ingredients
- 6 cups Day-old bread (French or brioche, cubed)
- 1 cup Dark chocolate (chopped or chips)
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 2 tablespoons Brandy
- 1 tablespoon Unsalted butter (for greasing)
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Ground cinnamon (for whipped cream)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with unsalted butter.
Spread the cubed bread evenly in the greased baking dish. Sprinkle the chopped dark chocolate or chocolate chips over the bread cubes.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
In a separate large mixing bowl, whisk together the eggs, vanilla extract, ground cinnamon, and brandy.
Slowly pour the hot cream mixture into the egg mixture, whisking constantly to avoid cooking the eggs.
Pour the custard evenly over the bread and chocolate in the baking dish. Gently press down with a spatula to ensure all bread is soaked in the custard.
Allow the mixture to sit for about 10 minutes to let the bread absorb the custard.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden and the custard is set. A knife inserted in the center should come out clean.
While the bread pudding bakes, prepare the cinnamon whipped cream. In a chilled mixing bowl, beat 1 cup of heavy cream, powdered sugar, and 1/2 teaspoon of ground cinnamon together until soft peaks form. Refrigerate until ready to serve.
Remove the bread pudding from the oven and let it cool slightly before serving. Serve warm with a dollop of cinnamon whipped cream on top.
Nutrition Facts
Calories |
7105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.6 g | 516% | |
| Saturated Fat | 226.6 g | 1133% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1703 mg | 568% | |
| Sodium | 5148 mg | 224% | |
| Total Carbohydrate | 716.0 g | 260% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 286.3 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1333 mg | 103% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
