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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt the butter and set aside.
In a bowl, whisk together cream, milk, vanilla extract, cinnamon, sugar, and eggs until well combined.
Line a baking tray with brioche bread slices.
Pour half of the milk mixture over the bread.
Add chocolate and pecans evenly over the bread.
Layer with more brioche bread and pour the remaining milk mixture over the top.
Preheat the oven to 180 degrees Celsius.
Bake the pudding for 30 minutes until the top is golden and the custard is set.
Dust the pudding with powdered sugar.
Top with caramel and serve hot.
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For a richer flavor, use dark chocolate.
Substitute pecans with walnuts if preferred.
Can I use a different type of bread?
Yes, you can use any soft bread like challah or croissants.
How do I know when the pudding is done?
The top should be golden and the custard should be set.
Can I make this pudding ahead of time?
Yes, you can assemble it ahead and bake just before serving.
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