Chocolate Brioche Bread and Butter Pudding

Method

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