Friday, August 01, 2014

Brioche and Chocolate Recipe

I was recently asked what I thought of the new Pasquier sliced brioche loaf.

*Brioche Pasquier is France’s favourite family bakery and they are bringing the taste of the authentic French Brioche loaf to the UK with their delicious new sliced loaf! The brioche loaf is based on a classic recipe that dates back to 1936, but it offers the soft, rich, freshly baked taste in a handy sliced format. Brioche Pasquier products are made using traditional recipes and authentic French baking processes that have been passed down through generations of Pasquiers since Gabriel Pasquier opened the first small village bakery in 1936, and are still used today.*

So we tried the new loaf, in fact, we took some on holidays. It went down a storm, with a bit of butter.........then with a bit of chocolate spread, utterly gorgeous.

This gave me an idea for a recipe.

Everybody loves bread and butter pudding, right?


I detest the stuff. 
Stodgy white bread (yuck), mixed fruit (extra yuck).

But from that yucky, stodgy, pudding something delicious was created.

Bread and Chocolate Orange Pudding


8 slices of brioche bread
Chocolate spread
100g chocolate chips
3 eggs
0.5 cups of Soft brown sugar
1.5 cups of Milk (your choice, I used semi-skimmed and it worked fine)
Orange favouring (a cheat, I know)


Spread 4 slices of the Brioche with the chocolate spread.

Place the other 4 slices on top, to make a sandwich, then cut into half across the diagonal.

Place in a cooking dish, points up. (no specific reason, just looks prettier)
Sprinkle the chocolate chips all over.

In a bowl, mix the milk and eggs, then add the soft brown sugar and flavouring. Mix thoroughly.

Pour the liquid over the bread. Then leave to stand for 5 minutes.
Put the oven on to gas mark 3 (low heat) to warm.

Place the pudding in the centre shelf for 50/60 minutes, or until you can see the custard is setting.

If you want to crust the top, turn the heat up and raise it a shelf, just for the last 5 minutes.

Leave to cool for 5/10 minutes before serving.
This went down a storm with the teen, always a good sign. I even shared it with the neighbours, who gave it a big thumbs up. Personally, a nice bit of clotted cream would have finished it perfectly for me.

I hope you get to try this recipe, and would love to here how it came out. The addition of the Brioche, rather than just plain white bread made it less stodgy, in my opinion. 

This is definitely a new addition to our Sunday Tea Time choices!

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