Dark Chocolate RumChata Brioche & Butter en Cocotte
Ingredients
Brioche Loaf
½ Stick Unsalted Butter, melted
2 Hershey’s Dark Chocolate Bars
4 Eggs
2 C Heavy Whipping Cream
2 C Whole Milk
2 C RumChata liquor
½ Tsp Pyure Organic Stevia
2 Tbl Turbinado Cane Sugar
1 Tsp Powdered Sugar
Handful of Pomegranate Seeds

Directions
Preheat oven to broil
Spray large sheet pan and 6 cocottes/ramekins with non-stick cooking oil spray
Tear brioche loaf into 1-inch size pieces and spread out on sheet pan and brush lightly with melted butter
Put pan into oven under broiler to toast bread on both sides until golden brown, approximately 2 or 3 minutes. Watch closely as they can burn quickly! Remove from oven and let cool.
Preheat oven to 350 degrees
In large bowl whisk together eggs, milk, whipping cream, stevia, and RumChata until combined
Break chocolate bars into small pieces
In cocottes/ramekins layer toasted bread pieces with chocolate pieces until little pots are full.
Set cocottes on baking sheet and carefully pour egg mixture into each cocotte until liquid is about ¼ inch from the top of each one.
Lightly sprinkle turbinado sugar atop each cocotte.
Bake in oven for approximately 40 minutes or until puffed up nicely, lightly browned, and custard is set.
Remove from oven and top with a few pomegranate seeds and a dusting of powdered sugar on each one. Serve warm.
Bon Appetit!!