Ingredients:

  • 450 g stale Brioche or Challah bread, cubed
  • 170 g semi-sweet chocolate chips
  • 2 g ground cinnamon
  • 1.5 g salt
  • 3 large eggs
  • 150 g granulated sugar
  • 480 ml whole milk
  • 240 ml heavy cream
  • 15 ml pure vanilla extract
  • 56 g unsalted butter, melted
  • 113 g unsalted butter
  • 150 g granulated sugar
  • 240 ml heavy cream
  • 5 ml vanilla bean paste
  • 0.5 g salt

Instructions:

  1. Preheat the oven to 180°C (350°F) and grease a 9x9 inch baking dish with butter.
  2. Place 450 g cubed bread in a large bowl and toss with 2 g ground cinnamon and 1.5 g salt; gently fold in 170 g semi-sweet chocolate chips until evenly distributed.
  3. In a separate bowl, whisk 3 large eggs and 150 g granulated sugar until pale.
  4. Gently warm 480 ml whole milk and 240 ml heavy cream in a saucepan or microwave until steaming but not boiling, then slowly whisk this warm liquid into the egg mixture.
  5. Stir 56 g melted butter and 15 ml pure vanilla extract into the custard, pour the mixture over the bread, press the bread down with a spatula to ensure every piece is submerged, and let it sit for 10 minutes.
  6. Transfer the mixture to the baking dish and bake for 45–55 minutes until the edges are deep golden brown, the top is chestnut brown, and the center is set with an internal temperature of 71°C (160°F).
  7. While the pudding rests, combine 113 g unsalted butter and 150 g granulated sugar in a saucepan over medium heat until melted.
  8. Whisk in 240 ml heavy cream, 5 ml vanilla bean paste, and 0.5 g salt, then simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  9. Cut the pudding into 12 squares and serve warm topped with the vanilla sauce.