I cannot take the credit for this. It is a slight slant on the Nigella Lawson Chocolate Chip Bread Pudding.
Simply delicious I have used left over Brioche Loaf that I had stashed in my freezer and I have omitted the alcohol. As always I use 70% dark chocolate. Not cooking chocolate but good quality eating chocolate however, you can use what you prefer or have on hand.
This is a super fast desert that I serve with a dash of whipped cream. Perfect for when you have guests. Thank you Nigella!
Ingredients
| Brioche Loaf, cut into 3cm cubes | 250g | |
| Dark chocolate chopped (or any chocolate you choose) | 100g | |
| Soft brown sugar | 40g | |
| Double or thickened cream | 100g | |
| Full cream milk | 500ml | |
| Eggs | 3 | |
| Demerara sugar (optional) |
Method:
- Put the bread in a 1.5 litre oven proof bowl or pan. I find the casserole dishes perfect for this. Don’t worry if the bread is piled high
- Sprinkle chocolate over and around the bread nudging it under the cubes of bread
- In a jug mix the brown sugar, milk, cream and eggs until well combined
- Carefully pour over bread ensure all the pieces are soaked. When done give the bread a push down to ensure the pieces are soaking up the mixture
- Stand for 20 minutes to let it soak through
- Sprinkle with Demerara sugar if using
- Put in oven on 140°c for 40-50 minutes
- Let stand before serving
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