On a crisp autumn Sunday what is better than sitting down as a family to enjoy a traditional Sunday roast dinner? Well, following up that roast with an indulgent, home-cooked pudding – that’s what! I came up with this one on the spot while we were doing our weekly shop in Aldi – chocolate chi brioche bread & butter pudding.
It sounds super indulgent. Make no mistake about it – it is! But, a little bit of indulgence should not be shied away from in my opinion.
So, without further ado, this is how you make my chocolate chip brioche bread & butter pudding…
Ingredients
- 500gchocolate chip brioche loaf
- butter
- 600ml double cream (+ more for serving if desired)
- 200ml milk
- 3tbsp dark
borwn sugar - 1tsp vanilla extract
- 1tbsp light brown sugar
How to make chocolate chip brioche bread & butter pudding
- Pre-heat your oven to 220oC
- Butter all but the crusts of the chocolate chip brioche load on both sides and cut into halves (eat the crusts while you make this!)
- Layer the slices of bread in an oven-proof dish
- In a saucepan heat 3tbsp water with the dark brown sugar and bring to the boil
- When the sugar has caramelised and thickened add the vanilla extract
- Add the double creams and the milk (it will splash and splutter a little)
- Stire until all the caramel bits have dissolved
- Pour over the bread and allow to soak in before sprinkling the light brown sugar over the top
- Place into the oven for 30 minutes until the top started to crisp
- Serve with some double cream poured over the top
Happy indulging and thanks for reading
Dave
