As if bread and butter pudding isn’t decadent enough, I’ve gone for an upgrade using soft and buttery brioche bread and chocolate spread to make my extra indulgent Chocolate Bread Pudding. It’s perhaps not an everyday pud but its a real corker of a treat!
Slice a 500g Brioche Loafinto 16 slices. Or just separate the slices of a pre sliced loaf.
Lay half of the brioche slices out on a board, then dollop 8 tbsp Milk Chocolate. Use 1 tbsp of chocolate spread on each slice.
Spread the chocolate spread to the edges of each slice.
Make sandwiches using the remaining slices of brioche. I had 15 slices so left the last one!
Cut each sandwich in half on the diagonal. Do the same for any lone slice and make a half sandwich! You should now have 15/16 pieces again.
Squidge the 16 triangles into you baking dish. You can try to be pretty but it might get tricky towards the end.
Sprinkle over 100g Dark Chocolate Chipsmaking sure they fall into all of the cracks and crevices.
Separate 3 Eggs and discard the whites (or reserve them for another dish).
Make up the custard by mixing 2 tbsp Caster Sugarwith the 3 egg yolks, 2 whole Eggs, 500ml Double Cream and 250ml Milk.Note: The custard does not need to be cooked - simply mixed together.
Pour the custard over the brioche sandwiches and leave it to soak in for at least 10 minutes before covering the dish in foil. You might need to add some, let it soak in a bit and then add the rest if you are in danger of overflow.
Put it into the oven for 20 minutes before removing the foil and cooking for a further 25 minutes.
Serve the pudding fresh from the oven with lashings of custard. Or Cream. Or crème fraiche if you must.
Step by Step Video
Notes
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger dish will take longer to cook and a smaller one will take less.