Churro Brioche Bread Pudding with Molten Chocolate and Caramel Tips, FAQ & printable recipe

Tips for success

To achieve an even crispier top, you can sprinkle an extra tablespoon of cinnamon sugar over the surface of the pudding ten minutes before the end of the baking time.

This extra layer will caramelize beautifully and provide a more pronounced crunch that mimics the experience of eating a fresh, fried churro. Be careful not to burn this extra layer by keeping a close watch during the final minutes of cooking.

If you prefer a more intense chocolate experience, consider adding a handful of dark chocolate chunks to the top of the pudding just before placing it in the oven. These will melt into little pools of chocolate that contrast with the crispy brioche tips.

Serve the pudding while it is still warm to ensure the chocolate and dulce de leche maintain their ideal, molten consistency for the best possible flavor and texture.

Variations

• Spiced Orange Brioche Pudding: Add one teaspoon of fresh orange zest to the custard mixture for a bright, citrusy note that cuts through the richness of the dark chocolate and dulce de leche perfectly.
• Nutty Crunch Version: Sprinkle a quarter cup of toasted, chopped hazelnuts or pecans over the top before baking to add an earthy crunch that complements the cinnamon and chocolate flavors.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. The texture will become softer as the custard continues to hydrate the bread.

Freezer

Not recommended, as the delicate custard texture and crispy top will lose quality upon thawing.

Reheat

Warm individual portions in the oven at 300°F (150°C) for 10 minutes or in the microwave for 30-45 seconds until heated through.

Cover any leftovers tightly with plastic wrap or transfer them to an airtight container once they have cooled completely to room temperature. Storing the pudding properly prevents it from drying out, although the crunchy top will naturally soften over time due to the moisture in the custard. It is best enjoyed within two days of baking for the highest quality of texture and flavor.

You can assemble the bread pudding up to four hours in advance. Combine the bread, cinnamon sugar, and custard, then cover and refrigerate until you are ready to bake.

This allows the brioche to soak up more of the custard, resulting in a denser, more pudding-like texture. If baking from cold, add an extra five minutes to the total bake time to ensure the center reaches the required temperature.

Serving ideas

Serve this dessert warm, directly from the baking dish, to highlight the contrast between the crispy top and the molten interior. A scoop of high-quality vanilla bean ice cream or a dollop of unsweetened whipped cream makes an excellent accompaniment, as the cold, creamy elements balance the richness of the dark chocolate and the warmth of the cinnamon and dulce de leche.

For a more elegant presentation, cut the bread pudding into neat squares and place them on individual dessert plates. Drizzle each portion with a little extra warm Mexican chocolate sauce or a light dusting of cinnamon sugar.

Providing a small spoon for each guest is essential, as the texture is soft and custardy, making it a truly decadent end to any meal or a special brunch treat.

Frequently asked questions

Recipe card

Churro Brioche Bread Pudding with Molten Chocolate and Caramel

Prep 15 minCook 35 minRest 10 minTotal 1 hServes 8

Ingredients

• 1 lb brioche bread, cut into 1-inch cubes
• 1/2 cup granulated sugar, mixed with cinnamon
• 1 tbsp ground cinnamon
• 4 large eggs
• 2 cups heavy cream
• 6 oz dark chocolate, melted
• 1/2 cup dulce de leche
• 1/4 cup Mexican chocolate sauce, for drizzling

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Food safety: This dish contains custard that may remain soft. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

450

Protein

9.5 g

Carbohydrates

52 g

Fat

24 g

Fiber

2.5 g

Sugar

35 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.