Chocolate Brioche Bread and Butter Pudding

Prep Time

20 min

Cook Time

30 min


6 portions


4 4 Country Range Fresh Free Range Medium Eggs, beaten

4 4 Country Range Pain au Chocolat

200200 ml Country Range UHT Dairy Whipping Cream

4040 g Country Range Dark Chocolate Drops

3 3 Country Range Apricot Jam Portions

200200 ml milk

7575 g caster sugar

1 1 vanilla pod

1 1 orange, juice and zest

1010 ml water

Multiply by
  • 1Cook the pain au chocolat for 18 minutes at 180°C in the oven then allow to cool and dice.
  • 2Place in a baking tray and add the juice and zest of orange and the chocolate drops.
  • 3Heat the milk, cream, vanilla pod in a pan and pour over the beaten eggs and sugar to form a custard.
  • 4Pour the custard mix over the diced pain au chocolate and bake in the oven at 150 °C until just set (about 20 minutes).
  • 5Melt the jam with water in a pan to form a glaze.
  • 6Brush the top of the bread & butter pudding with the glaze and serve.