Brioche Bread and Butter Pudding

    1 hour

    An old favourite is given a new twist! The brioche gives it a lovely rich flavour, but this recipe also works well with soft-baked batch bread.

    9 people made this

    Serves: 4 

    • 225g brioche
    • 1 teaspoon butter
    • 50g dark chocolate, chopped
    • 1 egg
    • 2 egg yolks
    • 50g caster sugar
    • 1 (410g) tin light evaporated milk

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Cut the brioche into thin slices. Lightly butter one side of each slice.
    2. Place a layer of brioche, buttered-side down, in the bottom of a shallow baking dish. Sprinkle a bit of chocolate over the top.
    3. Continue layering the brioche and chocolate chips. finishing with a layer of bread on top.
    4. Whisk together the egg, egg yolks and sugar until well combined. Heat the milk in a small sauce pan until it just begins to simmer. Gruadually add to the egg mixture, whisking well.
    5. Pour the custard over the pudding and leave to stand for 5 minutes. Press the brioche down into the milk.
    6. Place baking dish in a roasting tin and fill with boiling water to come halfway up the side of the dish.
    7. Bake in a preheated oven at 180 C / Gas 4 for 30 minutes or until the custard has set. Leave to cool for 5 minutes before serving.

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