Chocolate Bread and Butter Pudding

Submitted By:
Jenny


No. of Servings:
8 Preparation time:
45min(s) Course:
Dessert Cooking time:
45min(s) Cooking Instructions:
Melt 350g of the dark chocolate into a heatproof bowl, set over a slightly larger bowl of just simmering water.
Warm the milk and cream in a saucepan, until hot and pour over the melted chocolate. Whisk until smooth.
Slice brioche loaf into 1cm slices, lightly butter each one, and remove all crusts. Cut into diagonal slices, into quarters. Arrange in two layers in the dish.
Whisk together the eggs, yolks, caster sugar and vanilla extract until combined and slightly frothy. Add chocolate mixture and whisk until smooth.
Pour mixture over the brioche. Add more milk if there is not enough liquid to cover the bottom of the ovenproof dish.
Sprinkle the Demerara sugar and set aside for about 30minutes, to allow time for the brioche to absorb the liquid.
Pre-heat the oven to 180ºC, gas mark 4.
Place the dish in a large baking tray, and fill the sides of the tray up with boiling water that covers half the sides of the dish.
Bake for 35-40 minutes, or until the custard has set, and brioche slightly puffed on top.
Grate the remainder of the chocolate and sprinkle over the top. Serve with whipped cream.