Goldswarm Honey French Brioche Bread Pudding with Chocolate
By Goldswarm Editiorial Team
This indulgent French Brioche Bread Pudding takes the classic dessert to new heights with soft, buttery brioche, creamy custard, and rich milk chocolate. Infused with luscious Goldswarm honey, every bite is a perfect harmony of sweetness and texture, making it ideal for cozy gatherings or elegant occasions. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for the ultimate treat.
Serves 6 to 8
Ingredients
16 oz French Brioche loaf (pre-sliced recommended, e.g., Trader Joe’s)
3 large eggs
2 ½ cups half-and-half
¼ cup condensed milk
6 oz milk chocolate bar, broken into small pieces
1 tsp vanilla essence
1 tbsp Goldswarm honey, plus more for serving
2 tsp melted butter
Method
Preheat a convection oven to 400°F.
In a large mixing bowl, whisk together the eggs, half-and-half, and condensed milk until smooth and custard-like. Stir in the vanilla essence.
Cut the brioche slices into ½-inch cubes and gently fold them into the custard mixture, ensuring the cubes are fully soaked.
Brush the melted butter evenly around the bottom and sides of a 2-inch deep rectangular or square baking pan.
Layer the bread pudding mixture evenly into the prepared pan.
Lower the oven temperature to 350°F and bake for 15 minutes.
Dip a knife into the Goldswarm honey and poke the pudding in 12 evenly spaced spots, each time dipping the knife into the honey before poking. This ensures the honey seeps throughout the pudding. Bake for another 15 minutes, repeating the honey-poking action.
Bake for an additional 5 minutes, or until the center is firm and the top develops a golden crust.
Remove the bread pudding from the oven and let it rest for 10 minutes before serving.
Serve warm, drizzled with Goldswarm honey, or top with a scoop of vanilla ice cream and an extra honey drizzle for a decadent finish.
Recipe by Rashné – Culinary Alchemist and Chef, The Perfect Bite. A passionate foodie and product innovator, Rashné spent three decades at Whole Foods Market, including as Global VP of Culinary Operations, transforming its Culinary Program into a company hallmark.
