Chocolate Brioche Pudding

Choc Brioche Pudding


  • 6/8 chocolate brioche rolls
  • 3 whole eggs
  • 3 egg yolks
  • 3 heaped tablespoons caster sugar
  • 300ml double cream
  • 400ml whole milk
  • 1 vanilla pod, split with seeds
  • Butter
  • Handful pecan nuts, sultanas and dried apricots


  1. Whisk together the eggs, yolks and sugar.
  2. Gently heat the milk, cream and vanilla pod and seeds until simmering, take off the heat and whisk into the eggs and sugar.
  3. Cut the brioche rolls in half and spread with a very thin layer of butter.
  4. Arrange half of the rolls in a medium size ovenproof dish. Scatter them with pecans, sultana’s and halved apricots.
  5. Arrange the remaining brioche rolls in a second layer and sprinkle again with the pecans, sultanas and apricots.
  6. Place the dish in a larger roasting tin filled with water to create a bain-marie. This then needs baking in the oven until the custard has set for 25-30 minutes at 180 C.

Serve with single cream or vanilla ice cream.