Instant Pot Chocolate Espresso Brioche Bread Pudding
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Chocolate Espresso Brioche Bread Pudding
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 6 servings
- For the bread pudding:
- 4 eggs
- ¾ cup sugar
- 2 cups half and half
- ½ teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 2 tablespoons instant coffee
- Zest of 1 orange
- 6 cups brioche, crust removed and cubed into 1 inch pieces
- 1½ cups water
- Chocolate syrup, for topping (see recipe below)
- Vanilla ice cream, for serving
- For chocolate syrup:
- 1 cup cocoa powder
- Pinch of salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 1 cup water
This rich and decadent dessert is filled with layers of chocolate, espresso and orange zest. Cooked over high pressure in the Instant Pot, this delicious and memorable brioche bread pudding is ready to serve in under 1 hour.
In a large bowl, whisk the eggs and sugar until well combined. Set aside.
In a small saucepan, warm the half and half and vanilla over low heat for 15 minutes.
After 10 minutes of warming the half and half, place the cocoa in a small bowl. Add ½ cup of warm half and half. Whisk well until the cocoa powder is fully combined to the half and half.
Add the cocoa slurry and the the instant coffee to the half and half mixture. Stir well to combine. Continue to cook for 5 minutes.
Strain the cocoa half and half into a medium sized bowl.
While whisking the egg and sugar mixture, add a spoonful of warm cocoa half and half. Continue to whisk to prevent scrambling of the eggs. Continue this process three more times until the custard is warmed.
In a steady stream pour the remaining cocoa half and half into the custard, whisking continually.
Stir well and set aside.
Place the brioche into a 7-8 ounce porcelain ramekin. Pour the custard over the brioche. Be sure that the tops of the brioche are coated by the custard.
Add the water to the Instant Pot and place the steam rack into the Instant Pot.
Place the ramekin on top of the steam rack.
Secure the lid onto the Instant Pot. Using the manual setting, cook on high pressure for 20 minutes.
After the 20 minutes, turn off the Instant Pot and let the pressure release naturally for 20 minutes. After 20 minutes release any remaining pressure.
Remove the bread pudding. Let cool for 5 minutes.
Serve with a scoop of vanilla ice cream and chocolate syrup (see recipe below).
To make the chocolate syrup: Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally.
Combine the vanilla and salt into the simple syrup. Stir well.
Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly.
Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally.
Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.
In a large bowl, whisk the eggs and sugar until well combined. Set aside.
In a small saucepan, warm the half and half and vanilla over low heat for 15 minutes.
After 10 minutes of warming the half and half, place the cocoa in a small bowl. Add ½ cup of warm half and half. Whisk well until the cocoa powder is fully combined to the half and half.
Add the cocoa slurry and the the instant coffee to the half and half mixture. Stir well to combine. Continue to cook for 5 minutes.
Strain the cocoa half and half into a medium sized bowl.
While whisking the egg and sugar mixture, add a spoonful of warm cocoa half and half. Continue to whisk to prevent scrambling of the eggs. Continue this process three more times until the custard is warmed.
In a steady stream pour the remaining cocoa half and half into the custard, whisking continually.
Stir well and set aside.
Place the brioche into a 7-8 ounce porcelain ramekin. Pour the custard over the brioche. Be sure that the tops of the brioche are coated by the custard.
Add the water to the Instant Pot and place the steam rack into the Instant Pot.
Place the ramekin on top of the steam rack.
Secure the lid onto the Instant Pot. Using the manual setting, cook on high pressure for 20 minutes.
After the 20 minutes, turn off the Instant Pot and let the pressure release naturally for 20 minutes. After 20 minutes release any remaining pressure.
Remove the bread pudding. Let cool for 5 minutes.
Serve with a scoop of vanilla ice cream and chocolate syrup (see recipe below).
To make the chocolate syrup: Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally.
Combine the vanilla and salt into the simple syrup. Stir well.
Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly.
Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally.
Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.