I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies.
What you will need:
Butter for spreading
50g dark chocolate chips
2 egg yolks
3 tbsp caster sugar
410g can light evaporated milk
Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down) into an ovenproof dish. Throw a few chocolate chips on the top. Carry on layering the brioche and chocolate chips and then finish with a layer of brioche.
Put the evaporated milk in a saucepan on a low heat until it just starts to simmer. While this is heating, whisk together the egg, egg yolks and sugar. Slowly add the warm milk to the egg mixture whisking all the time.
Pour the egg/milk mixture over the bread and leave it to soak in for five minutes. Press the brioche down into the milk.
Make a bain-marie for the pudding. (Get a roasting tray and put the pudding dish in. Then fill the tray with boiling water until it is halfway up the side of the dish). Bake in a pre-heated oven at 180⁰C/350⁰F/Gas 4 for about 30 minutes or until the custard has set.
This is such a nice variation on the standard Bread and Butter pudding. It’s so satisfying to make and eat.
All That I’m Eating
This recipe came from a book my Granny got me ages ago called Chocolate, it’s a great book which I use all the time!