Desserts Black Forest Chocolate Bread Pudding
Serves : 6
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Ingredients
- 120g black cherry jam
- 100g 70% dark chocolate, roughly chopped
- 12 choc chip brioche rolls, halved lengthways
- 2 eggs
- 100g soft light brown sugar
- 250ml semi skimmed milk
- 300ml double cream
- 50-100ml spiced rum (depending how boozy you like it!)
- 400g raspberries
Nutrition
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Method
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Preheat the oven to 170°C, fan 150°, gas mark 3.
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Spread the jam over the bottom of a medium baking dish, then scatter the chopped chocolate over the top.
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Layer the brioche in concentric circles over the top until the chocolate is covered.
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Pour the milk and cream into a saucepan and bring to the boil, but don’t boil.
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Meanwhile, tip the sugar into a bowl, add the eggs and whisk until combined and smooth.
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Stir the rum into the hot milk then pour over the egg mixture and whisk well. Pour over the top of the brioche and leave to soak for 5 minutes, pressing the brioche down into the custard lightly.
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Place in the oven to bake for 30 minutes until just set and the brioche slightly crispy.
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Serve either hot or warm, with raspberries on the side.
