+

Chocolate Brioche Club Sandwich

Chocolate Brioche Club Sandwich

Ingredients (15)

  • 1 (1-pound) loaf brioche

For the custard:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 pods cardamom, crushed
  • 2 cinnamon sticks
  • 1 vanilla bean
  • 2 large eggs
  • 1 large egg yolk
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 to 2 tablespoons granulated sugar

For the soaking liquid:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons granulated sugar

To serve:

  • 1/2 cup plus 2 tablespoons heavy cream
Try Amazon Fresh
Nutritional Information
  • Calories485
  • Fat32.84g
  • Saturated fat18.87g
  • Trans fat0.0g
  • Carbs41.86g
  • Fiber3.61g
  • Sugar17.05g
  • Protein10.0g
  • Cholesterol169.28mg
  • Sodium234.44mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Chocolate Brioche Club Sandwich is Chef Nancy Silverton’s fancy name for an impressive chocolate bread pudding. First baked in a loaf pan, it’s chilled overnight before being sliced into thin sandwiches and heated once more before serving.

What to buy:
Depending on the size of your brioche, you may have to trim it to fit the pan correctly.

When buying your cocoa powder and chocolate, try to use a high-quality brand such as Scharffen Berger, Valrhona, or Chocolates El Rey.

This recipe was featured as part of our Modern Potluck story.

Tips for Eggs

Instructions

  1. 1Using a serrated knife, slice off crust of the brioche. Cut bread horizontally into 3 (1/2-inch-thick) slices, reserve, and set aside the scraps for another use.

For the custard:

  1. 1Combine milk, cream, crushed cardamom, and cinnamon sticks in a medium saucepan over medium heat. Using a small paring knife, split vanilla bean in half lengthwise, and with the back of the knife, scrape out the pulp and the seeds; add seeds and pod to the mixture. Bring mixture to a boil and remove from heat. Allow to steep for about 30 minutes and discard cinnamon sticks and vanilla bean pod. Return to medium heat, bring back to a boil, and immediately remove from the heat.
  2. 2Whisk together eggs and yolk in a large bowl until broken up. Whisking constantly, slowly pour cream mixture into eggs. Whisk in chocolate until completely melted. Strain mixture through a fine mesh sieve and add sugar, to taste.
  3. 3Adjust oven rack to middle and heat oven to 300°F.

For the soaking liquid:

  1. 1Whisk milk, cream, cocoa powder, and sugar in a medium bowl to combine. Pour liquid into a shallow rectangular dish.

Assembly:

  1. 1Place one brioche slice in the soaking liquid, and press it gently to help it absorb the liquid, about 2 minutes. Carefully turn it over, and press it again. The brioche should be very spongy and thoroughly saturated; let it soak about 4 minutes total.
  2. 2Pour a layer of custard into a 6-cup-capacity (8 1/2 – by – 4 1/2 – by – 2 1/2 – inch) glass or ceramic loaf pan, just enough to cover bottom of the pan. Transfer soaked slice of brioche to the pan, and pour a layer of custard over it, enough to cover it. (If the bread is too soft to pick up in one piece, cut it in half and then transfer it.) Soak another piece of bread in the same manner, and place in the loaf pan. Pour a layer of custard over it, and repeat the process with the third piece of bread, pouring the remaining custard over the top, so that it comes up to 1/4 inch below the rim of the loaf pan.
  3. 3Cover pan tightly with a piece of aluminum foil that is domed in the center so that it doesn’t come into contact with the custard. Prick foil a few times with a fork, so that steam can escape. Place loaf pan in a 13-by-9-inch baking dish, and fill baking dish with 1 inch hot water. Bake until custard is set, about 1 hour. Remove from water bath, carefully remove foil, and allow to cool. Cover loaf pan with plastic wrap, and chill overnight or up to 5 days.

To serve:

  1. 1Before serving, heat oven to 400°F.
  2. 2Fill the sink with about 1 inch of hot water. Put loaf pan in water and allow it to sit there for a minute or two to help loosen pudding from the pan. Run a knife around perimeter of pan, and invert onto a flat surface. Cut the pudding into about 10 (3/4-inch-thick) slices.
  3. 3Place each slice on an ovenproof plate, and heat in oven until the top is gently browned, about 5 minutes. Pour a few tablespoons of cream around the edge of the sandwich and serve.
Load Comments

Recommended from Chowhound

A Top Chef’s Tips for Keeping It Healthy While Traveling
Guides

A Top Chef’s Tips for Keeping It Healthy While Traveling

by Marisa Churchill | BraunS/E+/Getty Images People...

Tuna Again?! Why You Should Consider Eating the Same Lunch Every Day
Supertaster

Tuna Again?! Why You Should Consider Eating the Same Lunch Every Day

by Grace Gonzalez | If you’re as indecisive as I am, choosing what to eat for lunch every day of the week can be a stressful...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | The tradition of Italian aperitivo is, by its very nature, a civilized affair. Drinks are light, lively...