Name: Dark chocolate, raspberry and brioche pudding
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 40 gram butter, softened; 300 gram brioche, thickly sliced; 1/4 cup (80g) raspberry jam; 3/4 cup (135g) coarsely grated dark eating chocolate; 3 eggs; 1/4 cup (55g) caster sugar; 2 1/2 cup (625ml) milk, heated; 1/2 cup (75g) frozen raspberries

Dark chocolate, raspberry and brioche pudding

Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries. Serve warm with double cream or vanilla ice-cream.

Serves 6

Cook

55M

Ingredients

40 gram butter, softened

300 gram brioche, thickly sliced

1/4 cup (80g) raspberry jam

3/4 cup (135g) coarsely grated dark eating chocolate

3 eggs

1/4 cup (55g) caster sugar

2 1/2 cup (625ml) milk, heated

1/2 cup (75g) frozen raspberries

Method

1.Preheat oven to 180°C. Grease shallow 2-litre (8-cup) ovenproof dish.

2.Butter one side of each brioche slice. Spread unbuttered side with jam, sprinkle with chocolate. Arrange brioche, butter-side up, overlapping slightly, in dish.

3.In a large bowl, whisk together eggs, sugar and milk. Pour over brioche and sprinkle with raspberries and any remaining chocolate.

4.Place dish in large baking dish; add enough boiling water to come halfway up side of dish. Bake about 55 minutes or until pudding sets. Remove pudding from baking dish; stand 5 minutes before serving.

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