First off, Happy Halloween! I figured, for this spooky holiday, I should share an extra special recipe. Remember how I said today’s “A Sweet A Week” was going to be amazing? Well, brace yourselves. Because it’s even better than amazing.
This recipe is groundbreaking. It is made with the pumpkin brioche bread from this recipe and dredged in a coconut cream, cinnamon, egg, and all things delicious.
I’m seriously getting chills just thinking of this. It’s that good. And it’s the perfect use for any spare bread you have hanging around the kitchen (I had to exercise some serious self control to save the rest of the brioche for this recipe, but it was worth it!).
To make this incredible dessert all you have to do is; roughly chop of a few slices of bread, douse is creamy goodness, sprinkle with cocoa nibs (or chopped chocolate) and bake to a golden perfection.
Oh, and try not to eat all of it on your own (or do, I won’t judge 🙂 ). What makes this dessert especially decadent? The drizzle of maple syrup! It adds a nice sweetness against the slightly bitter chocolate.
Now, I wholeheartedly recommend making the brioche tomorrow and then making the bread pudding for Sunday brunch. It’s the perfect way to finish your sugar-filled weekend with a bang!
- 2 cans coconut milk
- 3 eggs
- 2 tsp. cinnamon
- ¼ cup cocoa nibs (or chopped dark chocolate)
- 1 tsp. nutmeg
- 2 TBS. Maple syrup
- 4 slices of roughly chopped bread (I used honey wheat)
- 4 slices of pumpkin brioche bread, roughly chopped (using this recipe)
- Preheat the oven to 350. In a casserole dish, add the roughly chopped bread. In a medium-sized bowl whisk together the coconut milk, eggs, cinnamon, nutmeg, and maple syrup. Pour the mixture over the bread. Sprinkle with cocoa nibs and drizzle with maple syrup. Place in the oven and bake for about 25 minutes, or until golden brown and cooked through. Serve warm!
