Brioche & Chocolate Pudding
Ok, so I have no photos of the Brioche & Chocolate Pudding I cooked...but it definitely happened and it was definitely delicious. I now solemnly promise to do much better at photographing food before it gets eaten.
This is essentially a bread and butter pudding but with no butter...and brioche instead of bread...and milk chocolate instead of sultanas.
This pudding serves 6:
400g brioche, sliced
180g milk chocolate, chopped
600ml whole milk
200ml double cream
1/2 tsp ground nutmeg
1 tbsp caster sugar
Preheat your oven to 180C.
In a large baking dish arrange your sliced brioche, then sprinkle over your chopped milk chocolate. I like to make sure the chocolate is all around the bread otherwise you just end up with a load on the top which is deeply unsatisfying when it comes to the eating.
In a separate measuring jug add the milk, cream and then whisk in your three whole eggs and the ground nutmeg. Pour this mixture over the brioche and chocolate making sure all the bread is well soaked - you may want to encourage this a little by squishing it down into the custard mixture.
Sprinkle over the caster sugar and bake for about 40 minutes or until the pudding is golden brown and puffed up like a soufflé. It will deflate fairly quickly so do try to serve immediately, although leaving it will do nothing to alter the taste.
If anyone makes this and manages to take a photo do share!
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