I try to have everything I need for at least one or two good old-fashioned puddings that can be whipped together in minutes without the need for me to have to go to the shops. This brioche and chocolate pudding is a family pleaser every time and is very simple to make. Perfect for a lazy bank holiday when all the shops are closed and the need for pud is urgent.
Preparation 15 mins: Cook 30 mins: Serves 6
400g brioche, croissant or pain au chocolate
75g softened butter, plus extra for greasing and dotting on top
75g chocolate spread about 4tbsp
550ml whole milk or ½ milk half double cream if you fancy it being a little more rich and indulgent
175g caster sugar, plus 1 tablespoon for the top
2 drops of vanilla extract or vanilla bean paste
2 large eggs
To serve (optional)
- Preheat your oven to 180°C (350ºF/Gas 4). Grease a 1 litre ovenproof dish with a little butter. Cut your chosen bread into 1.5cm slices i have used chocolate chip brioche for the recipe in the picture (or simply in half, if using croissants). Spread each slice (front and back) generously with the softened butter, followed by the chocolate spread.
- Lay the buttered slices into your ovenproof dish. Don’t worry if some bits stick up and are at angles – that will make the overall dish more attractive and rustic looking. Pour your milk, sugar and vanilla into a small saucepan and heat slightly to melt the sugar. Whisk the eggs in a separate bowl. Once the milk is hot, pour it over the eggs, whisking as you do so. Pour your mixture over the layered bread and leave to soak for 20 minutes.
- Sprinkle the top with a little caster sugar and dot with 5–6 small pieces of butter. Bake for 25–30 minutes.
- Serve hot, with custard