Originally written for and posted on http://yespleaseblog.co/chocolate-hazelnut-brioche-and-butter-pudding/
Bread and butter pudding is a classic British dessert however, if you are not a big fan of dried fruit and want a new but easy dessert to try then this chocolate, hazelnut brioche and butter pudding may be a new one to attempt. Not only is it very simple to make but it is a more interesting take on the original.
Dark chocolate and hazelnut make a perfect combination – nutty and sweet. The crushed hazelnuts add a crunchy texture to the otherwise soft dessert. Although the prospect of making custard might be nerve-wracking for novice bakers, it is surprisingly easy to make and the final result is a silky, rich custard full of vanilla flavour.
Butter to grease the tin
5 chocolate chip brioche rolls
Handful of dark chocolate chips
250ml full-fat milk
300ml double cream
1 vanilla pod, sliced in half
3 large eggs plus 1 egg yolk
3 tbsp. golden caster sugar
1 tbsp. demerara sugar
– Grease a 22cm oven proof tin with butter.
– Slice 5 chocolate chip brioche rolls in half and place them in the tin.
– In a food processor, crush 50g hazelnuts.
– Sprinkle half of the hazelnuts and half of the chocolate chips on top of the brioche.
– Scrape the seeds from the vanilla pod.
– In a pan place the milk, cream and seeds from the vanilla pod.
– Heat until just before boiling, stirring to prevent the milk from burning.
– In a separate bowl mix the eggs plus the egg yolk and sugar together.
– When the milk mixture is just before boiling, add the egg mixture and mix together.
– Pour the custard mixture over the brioche rolls. Sprinkle over the remaining hazelnuts and chocolate chips.
– Leave to soak for 30 minutes.
– Pre-heat the oven to 180 degrees celsius.
– Sprinkle the demerara sugar on top.
– Bake the dessert for 30 minutes until the custard is set.