Chocolate Brioche Bread Pudding
1 quart heavy cream
1½ cup granulated sugar
1 tbsp vanilla
4 egg yolks
1 brioche loaf
3 chocolate muffins
Preheat oven to 325° F.
Boil cream, sugar and vanilla together in a saucepan.
Temper the boiled cream slowly into the egg yolks to bring the egg yolks up to heat.
Pour tempered egg yolks back into the saucepan and let sit for 3–4 minutes.
Strain into a container and cool.
Dice bread (with no crust) and chocolate muffins into a mixing bowl.
Place in a pan and pour the custard on top.
Bake in the oven at 325° F for 25 minutes or until firm.
Cool and serve.