Brioche Chocolate Bread and Butter Pudding

Ingredients

8 slices St Pierre Brioche Loaf
400ml double cream
150g dark chocolate
100g caster sugar
85g butter
3 large eggs
Icing sugar

Method

1. Butter the sides and bottom of an oven-proof dish
2. Cut the slices of St Pierre Brioche Loaf into small triangular pieces, and place in the dish
3. Place a large mixing bowl on top of a pan of simmering water
4. Melt the chocolate, butter, sugar and cream in the bowl and stir gently
5. Beat the 3 large eggs together in a separate bowl
6. Mix the beaten eggs with the chocolate mixture, and pour over the brioche
7. Place the ovenproof dish into the fridge to chill – leave overnight if possible
8. Pre-heat the oven to 180°C and bake for 25-30 minutes
9. Remove from the oven and dust with icing sugar
10. Serve warm with a scoop of vanilla ice cream

Bon appétit!