Last weekend I was up in Harrogate for my friend Gemma’s birthday and, mostly due to her 5 month pregnancy, it was a much quieter affair than usual. (We did of course spend some time in her shop, The Champagne Concept!) I usually end up baking something and this year we headed to Gemma and Laurence’s friends’ house (they have actual born small kids and a big house so its easier) with a raclette based feast and this pudding.
I started with a Nigella brioche bread and butter pudding recipe and adapted it to be chocolaty without being too chocolaty. It worked a treat actually although I’d probably cover the top with foil for the first or last 10 minutes of cooking to prevent it browning quite so much.
500g Brioche Loaf
8 tbsp Milk Chocolate Spread
100g Dark Chocolate Chips
2 tbsp Caster Sugar
500ml Double Cream
250ml Semi Skimmed Milk
Preheat the oven to 170c
Slice a 500g Brioche Loaf into 16 slices (half it, half each half then quarter each quarter)
Tip – Try not to push the bread down as you cut or the slices will be a bit pathetic!
Lay 8 of the brioche slices out on a board, then dollop 8 tbsp Milk Chocolate Spread over them.
Make sandwiches using the remaining slices of brioche and the cut each in half diagonally. You should now have 16 pieces again.
Line an oven dish.
Tip – Use a pre made liner if you have one but if you need to make one, take a square of greaseproof paper and fold it in half (neatly). Fold it again into quarters and then make a triangle keeping the centre of the paper as the point. Fold again to create a narrower triangle. Hold the paper over your dish with the point roughly in the centre. Cut the paper into a pie piece shape to make it a bit longer than half of the base length and one side. Open it up and ta-da you have a liner. To make it fit properly, scrunch the whole thing up a few times then open it back up – this softens the paper and makes it more pliable – Magic!
Squidge the 16 triangles into the dish – I tried to be pretty but I had to give up a little in the end and just mush it all in!
Sprinkle over 100g Dark Chocolate Chips making sure they fall into all of the cracks and crevices.
Separate 3 Eggs and discard the whites.
Make up the custard by mixing 2 tbsp Caster Sugar with the 3 egg yolks, 2 whole Eggs, 500ml Double Cream and 250ml Semi Skimmed Milk.
Pour the custard over the pudding and leave it to soak in for a minute or two before putting it into the oven for 45 minutes.
Tip – As I mentioned, I’d be inclined to check the pudding after 30/35 minutes and cover it with foil if it was looking too brown.
Serve the pudding fresh from the oven with lashings of custard. Or Cream. Or crème fraiche if you must.
Let me know what you think in the comments!
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For more Sweet Baking ideas, why not check out some of my other popular Cake recipes:
Cedges Basics – Victoria Sandwich Cake
Cedges Bakes America – Brownie Bottomed Chocolate Peanut Cheesecake
Cedges Bakes – Russian Slice
Cedges Bakes – Fiery Ginger Loaf Cake
Cedges Bakes America – Baked Banana, Pecan and Maple Oatmeal
Cedges Bakes – Sticky Toffee Buns
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