I have the fondest memory of going to Ruth’s Chris Steakhouse a few times a month with a very special person. For dessert, we would always order the Chocolate Bread Pudding. Anytime I see bread pudding on a menu now, I order it. Makes me think of him, and warms my heart. So, when I came across this recipe from Eat Nomiku for Sous Vide Bread Pudding…I just had to try! I changed up just a touch and used all heavy whipping cream and a bit more cinnamon. I am loving the different ways to experiment with food using a precision cooker! Click here for the one I use from Anova. This recipe will make four 8-ounce servings.
Set your precision cooker to 170.6 degrees for 2 hours. In a bowl, whisk together the eggs, brown sugar and vanilla.
Place your toasted and cubed brioche in a large bowl. In a saucepan, combine the butter, whipping cream and vanilla. Heat on medium until the mixture is bubbly and steaming, not boiling. Remove from heat.
Slowly whisk the egg mixture into the saucepan. Whisk until fully combined. Pour cream mixture over the toasted brioche. Stir gently. Allow to soak for a few minutes.
Line the inside of your 8 oz. jars with cooking spray or butter. Fill jars. Tighten lid and set in sous vide. Sous vide for two hours. Bread pudding should release from the jars quite easily. If not, just run a butter knife around the sides. To serve, place the sous vide bread pudding on a plate or bowl, garnish with freshly whipped cream, berries, syrup and fresh mint. ENJOY!!!