Image of Chocolate Hazelnut Sour Cream Pudding with Brown Sugar Creme Sauce

Chocolate Hazelnut Sour Cream Pudding with Brown Sugar Creme Sauce

Category

Desserts

Servings

27

Made with Cabot Sour Cream, this sweet and tangy brioche-based bread pudding balances sweet and savory flavors with the iconic combination of chocolate and hazelnuts. Topped with a Brown Sugar Creme Sauce and chopped hazelnuts, it’s perfect for breakfast, brunch and dessert menus. Pre-slice and individually package for a great on-the-go snack option.

Ingredients

    For the bread pudding

  • 2 loaves brioche, cut into 1-inch cubes

  • 1 cup Cabot Unsalted Butter, melted

  • 1½ cups honey

  • 2 cups whole milk

  • 8 ounces semi-sweet chocolate, coarsely chopped

  • 2 cups Cabot Sour Cream

  • 8 large eggs

  • 8 egg yolks

  • ½ cup granulated sugar

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt

  • ½ cup hazelnuts, chopped, plus additional sliced for garnish

  • 3½ cups Brown Sugar Creme Sauce (see below)

    • For the Brown Sugar Creme Sauce

  • ¼ cup Cabot Unsalted Butter

  • 1 cup brown sugar

  • 2 cups Cabot Sour Cream

  • 2 tablespoons vanilla extract

Image of Chocolate Hazelnut Sour Cream Pudding with Brown Sugar Creme Sauce

Directions

    To make the bread pudding

    1. LAY out the bread cubes in a single layer on a sheet pan and bake in a preheated 350°F oven for a few minutes until lightly toasted.

    2. MIX the honey and butter and pour over the toasted bread. Toss to coat. Place the pan back in the oven and toast for a few more minutes until slightly crispy. Set aside to cool.

    3. OVER medium heat, cook milk in a medium saucepan until simmering. Pour milk over chocolate in a large bowl and stir until completely combined and chocolate has melted. Whisk in the sour cream until the mixture is smooth.

    4. WHISK the eggs, egg yolks, sugar, vanilla extract and salt together in a large bowl. Temper the egg mixture with the chocolate mixture and whisk until smooth.
    5. GREASE a hotel pan and spread the bread and chopped nuts in an even layer. Pour the chocolate custard over the top and press the bread into the liquid, tossing until evenly distributed. Drizzle a little extra milk around the edges of the pan to prevent burning. Cover tightly with aluminum foil.

    6. BAKE the bread pudding at 320°F for 45-50 minutes or until the edges are set and the pudding is still moist.

    7. SERVE with Brown Sugar Creme Sauce. Top with sliced hazelnuts.

    To make the Brown Sugar Creme Sauce

    1. WHISK ingredients in a saucepan over low heat until sugar is melted and sauce is smooth.

    2. SERVE warm or cold, poured over the bread pudding.

    Nutrition

    Nutrition

    Serving Size
    1/27 of recipe
    per serving
    Calories
    270
    Amount/Serving % Daily Value
    Fat
    17 grams
    26%
    Saturated Fat
    9 grams
    45%
    Cholesterol
    105 milligrams
    35%
    Sodium
    95 milligrams
    4%
    Carbs
    28 grams
    9%
    Fiber
    1 grams
    0%
    Sugar
    25 grams
    Protein
    4 grams
    Calcium
    60 milligrams
    5%