Quick & Easy Jamie Oliver Chocolate Brioche Bread Pudding Recipe

Chocolate brioche bread and butter pudding transforms ordinary ingredients into an extraordinary dessert sensation.

Sweet, custardy layers meld with rich chocolate, creating a luxurious treat that melts on your tongue.

Soft brioche absorbs creamy egg mixture, developing deep, complex flavors that whisper comfort and indulgence.

Each spoonful promises a delightful journey through silky textures and decadent notes.

Kitchen magic happens when humble ingredients combine with culinary imagination, elevating a classic dessert to new heights.

Warm, fragrant, and irresistibly smooth, this pudding beckons you to savor every delectable bite: prepare to be enchanted.

The Allure of Jamie Oliver’s Chocolate Brioche Bread & Butter Pudding

• Create Luxurious Comfort: This chocolate brioche bread and butter pudding transforms simple ingredients into a decadent dessert that wraps you in pure culinary comfort with minimal effort.
• Quick Gourmet Magic: Prepare an elegant dessert in just 35 minutes, turning basic brioche and chocolate into a restaurant-worthy treat that looks and tastes far more sophisticated than its easy preparation suggests.
• Indulgent Texture Delight: Experience a heavenly combination of crispy bread edges, soft chocolate-soaked center, and silky custard that melts in your mouth, creating a rich sensory experience with every single bite.
• Make-Ahead Convenience: The recipe allows overnight chilling, making it perfect for dinner parties or busy home cooks who want to prepare dessert in advance without last-minute stress.

What You’ll Need: Ingredients for Jamie Oliver’s Chocolate Brioche Pudding

Main Ingredients:

• St. Pierre Brioche Loaf: Classic French-style bread with rich, buttery texture perfect for absorbing chocolate custard.

• Sugar, Cream, Chocolate, Butter: Rich, smooth melting mixture that creates a decadent pudding base with deep chocolate flavor.
• Eggs: Provides structure, richness, and helps bind the custard together, creating a silky texture.

• Icing Sugar: Light dusting adds subtle sweetness and elegant presentation to the final dessert.

• Choose a high-quality dark or milk chocolate for best flavor.
• Fresh eggs at room temperature will blend more smoothly.
• Use unsalted butter for better control of overall dessert sweetness.
• Select a brioche loaf that is soft and slightly dense for optimal absorption.

• Oven-safe dish: Must be deep enough to hold pudding and allow even heat distribution.
• Large mixing bowls: For preparing chocolate mixture and beating eggs.
• Double boiler or heat-safe bowl: For gently melting chocolate mixture.

Mastering the Method: Jamie Oliver’s Chocolate Brioche Pudding

Step 1: Prepare Baking Dish

Generously grease a baking dish, coating both the inside and outside with butter to prevent sticking and ensure easy serving.

Step 2: Prepare Brioche

Slice the St. Pierre Brioche Loaf into small, appealing triangles. Carefully arrange the bread pieces in the prepared baking dish, creating an overlapping pattern.

Step 3: Create Chocolate Melting Station

Set up a double boiler by placing a large bowl on top of a pan with gently simmering water, creating a gentle heat source for melting ingredients.

Step 4: Craft Chocolate Mixture

• Sugar
• Heavy cream
• Chocolate (chopped)
• Butter

Stir constantly until all ingredients melt into a smooth, glossy mixture.

Step 5: Prepare Egg Base

In a separate bowl, whisk 3 large eggs until they become light and well-combined.

Step 6: Blend Chocolate and Egg Mixture

Slowly incorporate the whisked eggs into the chocolate mixture, stirring gently to create a rich, creamy custard.

Step 7: Soak Brioche

Pour the chocolate custard evenly over the arranged brioche triangles, ensuring each piece gets thoroughly coated.

Step 8: Chill and Rest

Refrigerate the prepared pudding for at least 2 hours, or ideally overnight, allowing flavors to meld and bread to absorb the custard.

Step 9: Bake to Perfection

Preheat the oven to 180°C (350°F) or 160°C (325°F) for fan ovens.

Bake the pudding for 25-30 minutes until the top is golden and the custard is set.

Step 10: Finish and Serve

Remove from the oven and dust generously with powdered sugar.

Serve warm and enjoy the decadent chocolate brioche bread and butter pudding.

Insider Tricks for the Best Chocolate Brioche Pudding

• Slice Smart: Cut brioche diagonally for elegant, uniform pieces that soak up custard beautifully.
• Texture Trick: Slightly stale brioche absorbs liquid better, creating a more luxurious pudding consistency.
• Chocolate Chop: Break dark chocolate into uneven chunks for surprising melty pockets throughout the dessert.
• Cream Control: Gently press bread down to ensure even liquid absorption without breaking delicate slices.
• Final Flourish: Dust with powdered sugar just before serving for a professional bakery-style presentation.

How to Store Jamie Oliver’s Chocolate Brioche Pudding

• Freeze Perfectly: Wrap individual portions in airtight freezer-safe containers to maintain peak flavor and texture. Seal tightly, press out excess air, and label with the date for easy tracking. Frozen dessert keeps its delightful taste for up to one month.
• Refrigerate Smartly: Transfer leftover pudding to a sealed container with a snug-fitting lid. Place in the coldest part of your refrigerator, typically the back shelf. Consume within two days for the best taste and quality, ensuring each bite remains as delicious as when first prepared.

Tempting Variations on Jamie Oliver’s Chocolate Brioche Bread & Butter Pudding

• Nutty Chocolate Crunch: Sprinkle chopped almonds or hazelnuts between bread layers for added texture and nutty flavor.
• Berry Chocolate Fusion: Add fresh raspberries or strawberries between brioche triangles to create a fruity chocolate contrast.
• Salted Caramel Infusion: Drizzle homemade salted caramel sauce over the pudding before baking for a rich, complex taste profile.
• Espresso Chocolate Boost: Mix a shot of strong espresso into the chocolate mixture to enhance the chocolate's depth and provide a subtle coffee undertone.

Final Bow: Jamie Oliver’s Chocolate Brioche Bread & Butter Pudding

Jamie Oliver’s chocolate brioche bread and butter pudding whispers sweet indulgence through its luxurious layers.

British comfort cuisine reaches new heights with this classic dessert reimagined.

Silky chocolate melts into buttery brioche, creating a symphony of rich textures and decadent flavors.

Warm spoons dive into pillowy bread soaked with creamy chocolate custard, promising pure culinary bliss.

Kitchen magic happens when simple ingredients transform into extraordinary experiences.

Culinary adventurers and dessert enthusiasts: savor this moment, share your delicious journey, tag passionate chefs online, and let sweet inspiration spread like molten chocolate across social media platforms.

Jamie Oliver Chocolate Brioche Bread And Butter Pudding Recipe

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4.7 from 8 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Jamie Oliver’s chocolate brioche bread and butter pudding marries classic British comfort with rich, indulgent flavors. Silky chocolate, custardy layers, and tender brioche create a dessert that melts in your mouth and whispers sweet promises of culinary delight.

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Ingredients

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Main Ingredients:

• 8 slices St Pierre Brioche Loaf
• 3 large eggs
• 150 grams (5.3 ounces) dark chocolate
• 400 milliliters (13.5 fluid ounces) double cream

Binding/Sweetening Ingredients:

• 100 grams (3.5 ounces) caster sugar
• 85 grams (3 ounces) butter

Finishing Ingredient:

• Icing sugar

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Instructions

1. Thoroughly grease a 9-inch (23 centimeters) baking dish with butter, ensuring complete coverage on both interior and exterior surfaces.
2. Carefully slice the St. Pierre Brioche Loaf into uniform triangular pieces, arranging them neatly in a single layer within the prepared dish.
3. Create a double boiler by positioning a heat-resistant mixing bowl atop a saucepan containing gently simmering water, ensuring the bottom of the bowl does not touch the water.
4. Combine granulated sugar, heavy cream, dark chocolate, and unsalted butter within the bowl, stirring continuously until the ingredients melt into a smooth, glossy mixture.
5. In a separate clean mixing bowl, whisk the three large eggs until they become light and well-incorporated.
6. Gradually fold the whisked eggs into the warm chocolate mixture, blending thoroughly until a uniform consistency is achieved.
7. Slowly pour the chocolate-egg mixture over the arranged brioche triangles, ensuring even distribution and complete coverage of the bread pieces.
8. Refrigerate the prepared dish for a minimum of 2 hours or ideally overnight, allowing the flavors to meld and the dessert to set completely.
9. Preheat the oven to 350°F (180°C), with convection settings at 325°F (160°C).
10. Bake the chilled dessert for 25 to 30 minutes, or until the top appears slightly golden and the center is set but still soft.
11. Remove from the oven and dust generously with powdered sugar before serving warm or at room temperature.

Notes

• Chill the mixture thoroughly to develop deep, complex flavor profiles.
• Allow chocolate to reach room temperature for smoother melting.
• Select premium dark chocolate with at least 70% cocoa content for intense depth.
• Break bread into uniform chunks to ensure consistent soaking and texture.
• Butter your baking dish generously to prevent sticking and add richness.
• Fresh eggs at room temperature blend more seamlessly into the custard base.
• Whisk ingredients gently to avoid incorporating too much air into the mixture.
• Serve warm with a dusting of powdered sugar for elegant presentation.
• Store leftovers covered in the refrigerator for up to three days.
• Reheat gently in the oven to maintain the pudding’s soft, creamy consistency.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 509 kcal
• Sugar: 18.75 g
• Sodium: 122.5 mg
• Fat: 36.25 g
• Saturated Fat: 22.5 g
• Unsaturated Fat: 13.75 g
• Trans Fat: 0 g
• Carbohydrates: 37.5 g
• Fiber: 1 g
• Protein: 6.25 g
• Cholesterol: 151.25 mg