Friday, 25 September 2015

Chocolate Chip Brioche Bread Pudding

My mother makes a delicious bread pudding with leftover white bread, dried fruit and brown sugar, but here I dare to say I've taken things a step or two further. Using rich chocolate chip brioche, double cream and just a hint of vanilla this is definitely a luxury version, highly indulgent but more importantly, entirely gratifying. I make my own chocolate chip brioche but you can pick it easily in most supermarkets these days. Failing that you can always use normal brioche with a handful or two of chocolate chips.

Prep time: 15 Mins
Baking time: 50-55 Mins
355g Chocolate Chip Brioche
200ml Double Cream
175g Caster Sugar
1/2tsp Vanilla Paste
4 Large Eggs (Beaten)

You should all know the drill by now! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Roughly tear up the brioche and toss flamboyantly into the large bowl. Add the cream, sugar, vanilla paste and eggs, then get your hands in there and mix together until evenly combined. Tip into your prepared tin and press to the edges. Bake in the centre of the oven for around 50-55 minutes, until firm and a little to the touch and deep golden all over, then remove and leave to cool in the tin.

When you are happy the pudding is baked remove, slice and DEVOUR.

No comments:

Post a Comment