Chocolate brioche pudding

Prepare a shallow oven proof dish, 7” x 9” and 2” deep (18 x 23 cm) lightly buttered.

Cut each slice of brioche into 4 triangles.

Place the chocolate, butter, cream, rum, sugar and cinnamon in a bowl set over a saucepan of barely simmering water. Stir gently until everything is melted and dissolved.

In a separate bowl whisk the eggs.

Next pour the chocolate mixture over the eggs and whisk again until all ingredients are blended together.

Pour quarter of the mixture into your dish and layer the bottom of the dish with the brioche. Next pour another quarter of the chocolate sauce over the brioche. Continue to layer your brioche and chocolate sauce. Finally finish with the last of the chocolate mixture

Press down the brioche with a fork ensuring all is covered with chocolate sauce.

Best to cover with cling film and leave in your fridge for 2 to 3 hours approx.

Bake in a pre-heated oven for 30-35 minutes at 180c.

Serving tips from Niall:

I always serve this in a bowl with some vanilla ice cream or crème fraiche. This dish is a great desert to prepare in advance and it also will freeze. If serving for a dinner party try garnishing with roasted almonds, pistachio or any nut of your choice or indeed adding the nut to your ice-cream/crème fraiche. Naturally I am biased and would suggest you get your brioche from The Butler’s Pantry and remember two three day old brioche will work perfectly for this recipe. Have fun with this recipe!