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.
Ingredients
Scale
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
Instructions
- Thoroughly grease a 9-inch (23 centimeters) baking dish with butter, ensuring complete coverage on both interior and exterior surfaces.
- Carefully slice the St. Pierre Brioche Loaf into uniform triangular pieces, arranging them neatly in a single layer within the prepared dish.
- 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.
- Combine granulated sugar, heavy cream, dark chocolate, and unsalted butter within the bowl, stirring continuously until the ingredients melt into a smooth, glossy mixture.
- In a separate clean mixing bowl, whisk the three large eggs until they become light and well-incorporated.
- Gradually fold the whisked eggs into the warm chocolate mixture, blending thoroughly until a uniform consistency is achieved.
- Slowly pour the chocolate-egg mixture over the arranged brioche triangles, ensuring even distribution and complete coverage of the bread pieces.
- Refrigerate the prepared dish for a minimum of 2 hours or ideally overnight, allowing the flavors to meld and the dessert to set completely.
- Preheat the oven to 350°F (180°C), with convection settings at 325°F (160°C).
- Bake the chilled dessert for 25 to 30 minutes, or until the top appears slightly golden and the center is set but still soft.
- 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