Chocolate Brioche Bread and Butter Pudding


My lovely friend Carlie made me a chocolate brioche for my birthday the other week and it tasted amazing! But rather than just scoffing it all I thought I would put it to a better tasty use. This recipe could be used with normal bread however or you could buy some fancy bread from the supermarket and use that as long as you can get 12 slices out of it.

12 small slices of brioche or bread
A handful of sultanas
A handful of raisins
300ml Double cream
150ml Milk
1tsp Vanilla extract
25g Caster sugar
2 Eggs
A sprinkle of grated nutmeg
Demerara sugar for sprinkling
Grated zest of a lemon


Cut the slices of bread/brioche into triangles or in half and arrange in an oven proof dish. Preheat the oven to 170 degrees Celsius (that’s a fan oven). Grate the lemon zest over the slices and scatter the sultanas and raisins.

Add the milk and cream to a saucepan and heat until just about boiling. Add the vanilla extract and nutmeg and stir continuously. Whisk the eggs together with the caster sugar in a bowl and slowly add the hot milk mixture whisking all the time. Pour the custard over the bread and sprinkle liberally with the Demerara sugar.

Let the bread soak up the custard for about 20mins then add to the oven for 30-40mins until golden and crispy. Can be reheated as and when you have a slice. Good with ice cream or on its own.


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