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1
Make the pudding Preheat the oven to 325.
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2
Set an 8-inch round souffle dish in a small roasting pan.
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3
In a medium saucepan, whisk the cream with the espresso powder and bring just to a simmer over moderately high heat.
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4
Remove from the heat, add the chocolate and let stand for 2 minutes; whisk until smooth.
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5
In a large bowl, whisk the eggs and yolks with the sugar and salt.
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6
Gradually whisk in one-fourth of the hot chocolate cream until smooth; gradually whisk in the remaining cream.
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7
Strain the pudding through a fine sieve into the souffle dish.
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8
Add enough hot water to the roasting pan to reach halfway up the side of the souffle dish.
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9
Bake the pudding for about 50 minutes, until just set.
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10
Let cool slightly and then remove from the water bath and let cool completely.
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11
Meanwhile, make the croutons Spread the brioche on a baking sheet and toast in the oven until golden, about 12 minutes.
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12
Transfer the croutons to a bowl and let cool completely.
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13
Wipe off the baking sheet and line it with a sheet of parchment paper.
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14
In a medium saucepan, combine the sugar with 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the temperature reaches 240 on a candy thermometer, about 7 minutes.
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15
Stir in the brioche and cook, stirring, until the croutons are coated in an amber caramel, 3 to 5 minutes.
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16
Spread on the prepared baking sheet and sprinkle with cinnamon.
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17
Let cool completely, then coarsely crush the candied croutons.
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18
Make the whipped cream In a blender, combine the 1/4 cup of warm heavy cream with the sugar and one-fourth of the candied croutons; puree until smooth.
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19
Let cool.
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20
In a large bowl, using a hand mixer, beat the 1/2 cup of cold heavy cream at high speed until soft peaks form.
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21
Fold in the candied brioche cream and beat at high speed until stiff peaks form.
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22
Spoon the chocolate pot de creme into glasses and top with the candied brioche whipped cream and the remaining candied croutons.
