Ingredients
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Directions
- Tear brioche buns into 1-inch pieces. Whisk together eggs, 1 cup cream, half & half, brown sugar, cocoa powder, vanilla and salt. Toss custard with bread until well combined. Let stand 15 minutes. Fold in chocolate and spoon into muffin tins that have been sprayed well with Sysco Imperial cooking spray. Cover and refrigerate overnight.
- Bring ¾ cup water and ¾ cup cane sugar to a simmer, whisking until sugar is dissolved. Remove from heat and let cool 5 minutes. Pour syrup over cranberries and let sit 15 minutes. Remove cranberries and place on a parchment-lined baking sheet and let dry 1 hour, uncovered. Place ¼ cup cane sugar in a bowl and add cranberries. Toss well and remove from bowl then let dry on parchment-lined baking sheet for 1 hour.
- Whip together remaining ¾ cup heavy cream, 1 tablespoon granulated sugar and ginger syrup until peaks form.
- Preheat oven to 300°F or 325°F convection. Bake bread pudding uncovered until custard is set and slightly puffy for about 15 minutes. Let pudding cool 20 minutes for easier removal. Top with whipped cream and cranberries.
Ingredient availability varies by location*
Chef's Notes
I love using deZaan Carbon Black cocoa powder for a distinctive color. Since the custard doesn’t penetrate all the bread pieces, you’ll get a fun marbled effect.
