Dark Chocolate Bread Pudding
Since opening Phillip Ashley Chocolates in Memphis, Rix has become sought after for his confections like this dark chocolate bread pudding.
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Ingredients
- 1½ pounds brioche or challah (1½ loaves)
- ½ stick unsalted butter, softened
- 7 large egg yolks (save whites for another use)
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla bean paste or extract
- 1½ cups unsweetened cocoa powder
- 2 cups whole milk
- 1 quart heavy cream
- 2 cups semi-sweet chocolate chips
- 1 cup sour mash whiskey (Rix prefers George Dickel)
- ½ cup heavy cream
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