Chocolate brioche pudding
- Skill: Moderate
- Serves: 06 Persons
I always serve this in a bowl with some vanilla ice cream or crème fraiche. It's a great dessert to prepare in advance and will also freeze. If serving for a dinner party try garnishing with roasted almonds, pistachio or any nut of your choice or indeed adding the nut to your ice-cream/crème fraiche. Naturally I am biased and would suggest you get your brioche from The Butler’s Pantry and remember 2/3 day old brioche will work perfectly for this recipe.
- Prepare a shallow ovenproof dish, 7” x 9” and 2” deep (18 x 23 cm) lightly buttered.
- Cut each slice of brioche into 4 triangles.
- Place the chocolate, butter, cream, rum, sugar and cinnamon in a bowl set over a saucepan of barely simmering water. Stir gently until everything is melted and dissolved.
- In a separate bowl whisk the eggs.
- Pour the chocolate mixture over the eggs and whisk again until all ingredients are blended together.
- Pour quarter of the mixture into your dish and layer the bottom of the dish with the brioche.
- Pour another quarter of the chocolate sauce over the brioche.
- Continue to layer your brioche and chocolate sauce.
- Finally finish with the last of the chocolate mixture.
- Press down the brioche with a fork ensuring all is covered with chocolate sauce.
- For best results cover with cling film and leave in your fridge for 2 to 3 hours approx.
- Bake in a pre-heated oven for 30-35 minutes at 180c.