Caramel Chocolate Chunk
Brioche Bread Pudding
1 pound brioche bread, cut
into 1-inch cubes
2 ounces butter, melted
1 1/3 cups heavy
2 egg yolks
1/4 cup sugar
2 teaspoons dark rum
1 teaspoon vanilla extract
3 1/2 ounces Callebaut
Dark Chocolate Chunks
3 1/2 ounces prepared
Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan.
In a mixing bowl, combine brioche and melted butter.
Spread cubes on a baking sheet and place in the oven
until toasted, about 6-10 minutes. Remove from the
oven and let cool.
In a mixing bowl, combine cream, eggs, egg yolks,
sugar, rum and vanilla. Mix until well blended. Stir in
the bread cubes and let soak for 5 minutes. Fold in
the chocolate chunks.
Layer the bread and caramel sauce in the prepared
pan. Bake until the custard is set, about 20-30 minutes.
Makes 6-8 servings.
Rugala Crème Brûlée
8 pieces Kirkland
4 egg yolks
1 whole egg
1/4 cup sugar
1/2 teaspoon ground
2 1/2 cups heavy cream,
2 tablespoons light
Preheat oven to 325°F.
Cut each rugala into 6 pieces. Divide the pieces evenly
among 6 ramekins.
In a bowl, mix egg yolks, whole egg, sugar and
Gradually pour the hot cream into the egg mixture,
stirring to combine. Pour into the ramekins.
Set the ramekins in a baking pan. Pour in hot water
to come halfway up the sides of the ramekins. Bake
for 45 minutes, or until a knife inserted near the
center comes out clean. Remove from the water
bath and let cool. Chill.
Preheat the broiler.
Sprinkle the brown sugar evenly over the chilled
ramekins. Broil approximately 6 inches from the
heat until the topping is bubbly and browned.
Makes 6 servings.