This dessert is amazing, very calorific but ohhh so good! It's a variation of the classic bread & butter pudding which has been adapted by myself & Adi. It's so simple to make and tastes delicious and naturally as I'm a chocoholic there is lots of chocolate involved.
1 loaf of brioche (sliced if you want an easy life!)
Butter to spread on the brioche ( I use salted to off set the sweetness)
Whole milk 500ml
Double cream 500ml
1 bar of milk or dark chocolate broken into chunks
2 Egg Yolks (use the whites in the mousse)
Sugar for sweetening and dusting over the brioche
For the white chocolate mousse
Double cream 500ml
2 Egg whites
White chocolate melted and cooled
|Can I just share the love for my new pink whisk!!! I love it, it's made by Breville picked it up in Tesco for £15 instead of £25!!
1. Preheat the oven to 180 degrees C. Butter some of the brioche slices and arrange on top of each other (see top left picture) in an ovenproof dish.
2. Separate the eggs and put the egg whites aside until later (bottom left is a picture of one of our fresh eggs laid by Mavis, our Chicken that morning).
3. In a measuring jug make a custard using the egg yolks, whole milk and cream. Make up to roughly 1 pint.
4. Break the milk or dark chocolate into chunks and pop in between each layer, does not need to be perfect it's just to add an extra dimension to the pudding.
5. Pour the custard all over the brioche, it will soak in and be reasonably wet.
6. Sprinkle a couple of tablespoons of sugar over the brioche, this will help create a lovely crispy top. Don't use too much sugar though as you you don't want it to burn.
7. Pop in the oven and set the timer for about 30 minutes, you want to check on it after about 15 minutes and pour over some extra cream and milk if it is looking too dry.
8. While the pudding is cooking it's time to make the mousse. First melt about 3/4 a bar of white chocolate in a bowl set over some simmering water. Once melted, set aside and leave to cool.
9. Whip about 1/4-1/2 pint of the cream (depending how many people you are serving or how much mousse you want), once whipped set aside.
10. In another bowl thoroughly whisk the egg whites till they are glossy and create little peaks when the mixer is pulled away. The more you whip, the lighter the mousse, it's quite hard to over whip egg whites.
11. Once the chocolate has cooled combine with the whipped cream and whisked egg whites, smooth the top and pop in the fridge to set.
12. Once the brioche is cooked, remove from the oven and allow to cool slightly. Serve with the white chocolate mousse and enjoy!
Such a simple recipe to whip up if you have last minute dinner guests or just fancy a yummy pud.