Churro Brioche Bread Pudding with Molten Chocolate and Caramel Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are at room temperature, particularly the eggs and heavy cream, to allow for a smoother custard. Preheat your oven to 350°F (175°C) and place the rack in the center position.

Prepare your baking dish by lightly greasing it with butter to prevent the custard from sticking. Have your serrated knife ready to cut the brioche into uniform cubes, as consistent sizing is key to even cooking and texture.

Instructions

Preparation and Coating

1. 1Prepare the brioche base
   Preheat the oven to 350°F (175°C). Cut the brioche bread into 1-inch cubes. In a large bowl, toss the brioche cubes with the mixture of granulated sugar and ground cinnamon until they are evenly coated. Transfer the coated bread into a 9-inch baking dish, spreading it out into an even layer to ensure consistent soaking.
   Look for The bread cubes should be thoroughly coated in the cinnamon-sugar mixture.
   Tip Use stale brioche if available, as it absorbs the custard better without becoming too mushy.

The bread cubes should be uniformly cut and thoroughly coated in the cinnamon-sugar mix. The smell of warm cinnamon should be apparent as you toss the bread. Ensure that the sugar is distributed evenly so that every piece of brioche has a light dusting, which is crucial for achieving the crispy churro-like top during the baking process.

Custard and Filling

2. 2Prepare the chocolate custard
   Whisk the four eggs in a large bowl until smooth. Slowly incorporate the heavy cream and the melted dark chocolate, whisking continuously until the custard is glossy, dark, and uniform in color. Pour this mixture evenly over the cinnamon-sugar coated brioche cubes in the baking dish. Add dollops of dulce de leche throughout the dish, using a spatula to create thick, hidden pockets of caramel within the bread.
   Look for The custard should be smooth and fully incorporated with the chocolate.
   Tip Ensure the melted chocolate is slightly cooled before adding to the eggs to prevent premature scrambling.

The custard should be a deep, glossy brown color with a smooth, lump-free consistency. When you add the dulce de leche, ensure the pockets are well-spaced throughout the dish.

The mixture should look rich and inviting before it goes into the oven. Check that the custard covers the bread sufficiently without drowning it completely in the baking dish.

Baking and Finishing

3. 3Bake and finish
   Place the baking dish in the preheated oven and bake for 35 minutes, or until the top brioche tips are crisp and golden brown like a churro. To ensure the eggs are cooked through, the internal temperature must reach 160°F (71°C). Remove from the oven and let it rest for 10 minutes. Drizzle with warm Mexican chocolate sauce before serving.
   Look for The top should be crunchy and golden while the center remains soft and molten.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cover loosely with foil if the top starts to brown too quickly before the center is set.

The pudding should emerge from the oven with a beautifully browned, crackly top. The kitchen will be filled with the aroma of toasted cinnamon and warm chocolate. The custard should be set, and the dulce de leche pockets should be molten and gooey. A quick drizzle of Mexican chocolate sauce should melt slightly upon contact with the warm surface.

Common mistakes

Avoid over-soaking the bread for too long before baking, as this can lead to a soggy consistency rather than a light, custardy texture. Ensure the dulce de leche is spooned into distinct pockets; mixing it too thoroughly into the custard will cause it to lose its concentrated, gooey effect.

Finally, do not skip the resting period, as this allows the custard to firm up slightly, making it much easier to serve without the dish collapsing.

How to tell it’s done

The bread pudding is done when the top is golden brown and crispy, and the custard has set firmly while retaining a slight jiggle in the center. A digital thermometer inserted into the center should read 160°F (71°C), ensuring the eggs are fully cooked.

The edges should appear slightly puffed and pulling away from the sides of the baking dish, indicating that the custard has reached the appropriate consistency throughout the entire dish.

• Egg dishes: 160°F (71°C) in the thickest part