This easy variation on bread and butter pudding tastes great when served hot with vanilla ice-cream. It has a hint of citrus flavour that goes perfectly with the oozy dark chocolate (and the ice-cream!).
Ingredients
Half a loaf brioche (about 220g), cut into 1 inch cubes
100g dark chocolate, roughly chopped
2 tbsp chopped hazelnuts/almonds
1 cup milk
1 cup cream
4 eggs
1/3 cup caster sugar
1/2 tsp vanilla extract
1/3 cup orange juice
Grated rind of 1 orange
Butter for greasing
Method
Grease the base and sides of a 20cm baking dish. Loosely arrange half the brioche to form one layer in the dish. Sprinkle with 1/3 of the chocolate and place the remaining brioche on top. Sprinkle with remaining chocolate.
Whisk eggs, sugar and vanilla until pale and creamy. Slowly pour in the heated milk/cream, whisking constantly. Whisk in the juice and rind. Slowly pour over the brioche until well-absorbed. Sprinkle with hazelnuts. Leave to sit for 15 minutes. Preheat the oven to 180C during this time. Then pop it in the oven to bake for 35 minutes or until just set. Serve hot (or warm) with ice-cream.
Heat up milk and cream in a saucepan until almost boiling.
