Instructions:

Pebbles Chocolate Bread Pudding

Source: Dorothy Chapman - March 2, 2000 - A reader requested the recipe for Pebbles' Chocolate Bread Pudding. Pebbles restaurants are located in Altamonte Springs, Lake Buena Vista, Winter Park and Orlando.

1 1/2 pounds brioche (a French yeast bread available
    by special order at full-service bakeries)
1/2 pound butter, melted
1 cup milk
3 cups heavy cream
10 egg yolks, beaten
1 1/2 cups granulated sugar
1 pound bittersweet chocolate
1/2 tablespoon vanilla extract

Vanilla Brandy Sauce
1/4 cup white chocolate
1/4 cup heavy cream, whipped
3 tablespoons brandy

Remove crusts from brioche. Cut into cubes and dip in butter. Put on baking sheet and toast in oven. Arrange bread in a buttered 2- to 2 1/2-inch deep pan (12 or 13 inches square).

Bring milk and cream to a boil; remove from heat. Add a little of the hot mixture to yolks to bring up the temperature. Whisk yolks and sugar into milk mixture. Melt chocolate. Stir chocolate into custard. Stir in vanilla extract. Pour over bread. Work custard into bread. Let stand for 1 hour.

Heat oven to 325 degrees F. Put pan in a larger pan with hot water coming halfway up sides to make a water bath. Bake 1 hour.

Yield: 12 servings

To make sauce, melt white chocolate in double boiler. Remove from heat source. Let cool at room temperature. Using a wooden spoon, gently fold in whipped cream. Stir in brandy or liqueur of choice. Refrigerate. Serve cold over bread pudding.

Makes about 1/2 cup.