Brioche Chocolate Bread & Butter Pudding

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"An indulgent chocolate bread and butter pudding best served with ice-cream or double cream. This picture definitely doesn't do this delicious dessert justice and will be updated soon!"
-- @a.shiney.spoonful
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  • Recipe Card
Prep time: 20mins
Cook time: 30mins
Serves or Makes: 8

Recipe Card

ingredients

Ingredients

  • 100 grams Unsalted Butter
  • 180 grams chopped Dark Chocolate
  • 425 millileters Double Cream
  • 2 shots optional Baileys
  • 2 shots optional Cointreau
  • 120 grams Caster Sugar
  • 1 tablepsoon Cinnamon
  • 1/2 teasopon Nutmeg
  • 3 Eggs
  • 400 gram loaf Brioche
  • 2 tablepoons Demerara or Granulated Sugar

Method

  • Step 1

    Cut the ends off of the Brioche loaf and then slice into 10 equal pieces. Cut each slice diagonally so you are left with 20 triangles. Set aside.

  • Step 2

    In a ban-marie, add the butter, chocolate, double cream, sugar, cinnamon and nutmeg. If using, add the Baileys/Cointreau at this stage. Stir over the heat every minute or so until the mixture is complete smooth. Using a hand whisk towards the end is useful.

  • Step 3

    Remove the ban-marie from the heat and allow to cool slightly then add the eggs one at a time, whisking between each egg until incorporated.

  • Step 4

    In a large deep dish, add enough of the liquid mixture so that the bottom is completely covered.

  • Step 5

    Stack the brioche triangles in the dish - there should be enough for 2 layers.

  • Step 6

    Pour the remaining liquid mixture over the top of the brioche.

  • Step 7

    Cover the dish in cling film, put something heavy on top (I use a chopping board that is the size of my dish and then put tins on top) in order to make sure the brioche soaks up all the liquid.

  • Step 8

    Place in the fridge for 12 hours.

  • Step 9

    Pre-heat the oven to 180C.

  • Step 10

    Remove the pudding from the fridge and take off the cling film. Sprinkle over the top 2 tbsp of demerara sugar (or granulated sugar) and place in the middle shelf of the oven.

  • Step 11

    Bake for 30-35 mins until brown and crisp on top.

ingredients

Equipment

  • 1 Saucepan
  • 1 Pyrex Bowl
  • 1 Hand Whisk
  • 1 Deep Dish