Recipe

Dark chocolate, raspberry and brioche pudding

Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries. Serve warm with double cream or vanilla ice-cream.

Jun 30, 2011 2:00pm
  • 55 mins cooking
  • Serves 6
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Ingredients

Dark chocolate, raspberry and brioche pudding
  • 40 gram butter, softened
  • 300 gram brioche, thickly sliced
  • 1/4 cup (80g) raspberry jam
  • 3/4 cup (135g) coarsely grated dark eating chocolate
  • 3 eggs
  • 1/4 cup (55g) caster sugar
  • 2 1/2 cup (625ml) milk, heated
  • 1/2 cup (75g) frozen raspberries

Method

Dark chocolate, raspberry and brioche pudding
  • 1
    Preheat oven to 180°C. Grease shallow 2-litre (8-cup) ovenproof dish.
  • 2
    Butter one side of each brioche slice. Spread unbuttered side with jam, sprinkle with chocolate. Arrange brioche, butter-side up, overlapping slightly, in dish.
  • 3
    In a large bowl, whisk together eggs, sugar and milk. Pour over brioche and sprinkle with raspberries and any remaining chocolate.
  • 4
    Place dish in large baking dish; add enough boiling water to come halfway up side of dish. Bake about 55 minutes or until pudding sets. Remove pudding from baking dish; stand 5 minutes before serving.

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