The retro classic bread and butter pudding is given a modern makeover with lovely sweet brioche and a rich chocolate custard. Serve yourself a bowlful topped with crunchy Kit Kat pieces and ice-cream.
1.Preheat oven to moderate, 180°C. Lightly grease six 1-cup shallow ovenproof ramekins. Place in a baking dish.
2.In a medium saucepan, bring combined milk, cream and vanilla essence to the boil on high. Remove from heat. Stir in chocolate.
3.In a heatproof bowl, whisk eggs and sugar together until pale. Gradually whisk in hot milk mixture until combined and sugar dissolves.
4.Use butter to spread over brioche. Tear into large pieces. Layer bread with extra milk chocolate evenly in each dish. Pour custard over. Set aside to soak 15 minutes.
5.Add enough boiling water to dish to come half way up the side of each ramekin. Bake 25-30 minutes until puddings are just set at centre. Serve with chocolate ice cream, whipped cream and chopped KitKat.
Custard will be slightly wobbly in the centre.
Note
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