Recipe: Bobby Flay's Chocolate Bread Pudding | Williams Sonoma

Name: Recipe: Bobby Flay's Chocolate Bread Pudding | Williams Sonoma
Total time: 145 min
Ingredients: 1 lb. (500 g) day-old brioche bread, cut into 1-inch (2.5-cm) cubes (about 13 cups); 3 1/2 cups (28 fl. oz./875 ml) heavy cream; 2 cups (16 fl. oz./500 ml) milk; 1/4 tsp. fine salt; 1 1/4 cups (10 oz./315 g) granulated sugar; 2 tsp. vanilla extract; 12 oz. (375 g) bittersweet chocolate, finely chopped; 4 whole eggs plus 2 egg yolks; 1 Tbs. unsalted butter, at room temperature; 3 Tbs. turbinado sugar; Vanilla ice cream for serving

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A dessert recipe from chef and cookbook author Bobby Flay for bread pudding with a rich custard and chocolate ganache.

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Ingredients

1 lb. (500 g) day-old brioche bread, cut into 1-inch (2.5-cm) cubes (about 13 cups)
3 1/2 cups (28 fl. oz./875 ml) heavy cream
2 cups (16 fl. oz./500 ml) milk
1/4 tsp. fine salt
1 1/4 cups (10 oz./315 g) granulated sugar
2 tsp. vanilla extract
12 oz. (375 g) bittersweet chocolate, finely chopped
4 whole eggs plus 2 egg yolks
1 Tbs. unsalted butter, at room temperature
3 Tbs. turbinado sugar
Vanilla ice cream for serving