Brioche and Choc Chip Pudding


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!


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)


  • 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
Click to rate!
[Total: 1 Average: 5]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Clickbank Affiliate Marketing