There is absolutely no way to make bread & butter pudding look attractive. NO WAY. I tried, trust me.
It’s my dad’s birthday tomorrow (right on top of father’s day, yup!) So after several slices of this dark chocolate and orange cake, he now has his other favourite to contend with- bread and butter pud. Not quite though because it’s not just yo’ standard white sliced bread, which I hate by the way, but brioche with lots and lots of chocolate. So I may have cheated a little bit but hey, that’s okay sometimes! I used those little milk brioche rolls that you get all packaged up to take picnicing and for lunch times, sometimes they’ve got a chocolate filling, others have choccie chips. I know you know the ones! I used both of the chocolate ones in mine, but as they don’t contain a lot of cocoa solids I added in some good old 40% milk too.
I chucked in some cinnamon and burnt some caramel-y sugar on top so although it looks like the ugly duckling, it tastes absolutely great. If I do say so myself.
- 8 chocolate brioches (4 chocolate filled/ 4 chocolate chip)
- butter, enough to butter and grease
- 25g 40% milk chocolate, chopped roughly
- 350ml whole milk
- 50ml double cream
- 2 eggs
- 25g caster sugar
- pinch of cinnamon
- granulated sugar, to sprinkle
1) Grease a deep baking dish with butter.
2) Slice the chocolate chip brioches in half lengthways and butter them. Leave the chocolate filled ones whole and place them alternately in the dish, gently push them down.
3) In a saucepan over a low heat, warm together the milk and cream. Don’t let it boil.
4) In a bowl, whisk the sugar and eggs together until pale and gradually add to the milk mixture.
5) Continuously stir clockwise until thick and custard-like. Again, don’t let it boil. When you’ve done this then leave to cool for 5 minutes.
6) Pour over the brioche, sprinkle over cinnamon and leave to absorb for 30 minutes.
7) Preheat the oven to 180C and bake for 30 minutes. Sprinkle over the sugar and bake for about 5-10 minutes. Serve with ice cream or pouring cream.