AUGUST RECIPE: Chocolate Bread Pudding
BY EXECUTIVE CHEF, MORGWN PRESTON-JONES
A note from Chef Morgwn -"This is a fantastic way to use any old bread. In this instance we use brioche because we generally have loads on hand, but any good quality slightly stale bread will do. You can either be super patient and let the custard sit with the bread overnight or only have it sit for a little while; however, the difference in the end result is quite vast. We serve it with a seasonal compote like strawberry, but apple or quince would be amazing as well."
chocolate bread puDding
In a heavy bottomed sauce pan, bring the double cream & milk to a simmer with the split vanilla bean. In a bowl whisk the egg yolks & sugar together & add in the dark chocolate pieces. Once the milk mixture has come to a simmer, gradually pour it into the egg mixture while constantly stirring. Pass the mixture through a sieve to remove any bits.
Meanwhile cut off the outer crusts of the brioche and set into an 8 inch baking mould that has been coated with butter. Pour the custard mixture over the brioche & let sit covered for at least 6 hours or overnight in the fridge.
Add the remaining butter to the top of the brioche and place the gastro in a water bath and bake in a 180°C/160°C(Fan) oven for 25-30 minutes or until set. Serve with seasonal fruit compote & whipped cream.
200ml Double Cream
700ml Whole Fat Milk
80g Egg Yolks
200g Dark Brown Sugar
1 Vanilla Bean Split
500g Old Bread – Brioche
300g Dark Chocolate Pieces