OK, so no buttered bread here, but something so much better! I was sent a loaf of chocolate chip brioche from the lovely people at St Pierre Bakery and put it to good use!
This was so good that everyone had seconds, so I am taking it as a win! The custard has loads of white chocolate that adds a lovely sweet, silky flavour and texture while the brioche added to the buttery richness and the little chocolate chips were yummy, I will make this again and eat it all myself! Maybe I should make it now...
There are so many variations on this theme, traditionally it has raisins but you could use any dried fruit, you could use milk chocolate in the custard or no chocolate at all, brown bread, add brandy, orange - Anything!
Ingredients. Serves 4ish
6 Slices of Chocolate Chip Brioche Loaf
350ml Milk
50ml Double Cream
100g White Chocolate
3 large eggs
25g Caster Sugar
1tsp Vanilla Extract
Method
1. Preheat the oven 175 degrees
2. Cut the brioche into triangles, two per slice. Arrange in your oven-proof dish (mine is about 20cm x 15cm), you might like to lightly grease the dish if worried about sticking
3. In a saucepan, gently heat the milk and cream then add the chocolate and stir until melted
4. In a large bowl, whisk together the eggs, sugar and vanilla. You want it to go paler in colour but don't over-whisk, you want it airy but not meringues!
5. Slowly pour the warm milk mixture into the eggs and whisk together continuously to combine well
6. Pour this carefully over the brioche, making sure you cover every little bit, you want the brioche to soak up all the deliciousness and leave to sit for about 20 minutes
7. Pop it in the oven for 40-45. The custard will rise up and the top will go a lovely golden colour
8. I let min cool slightly, about 5 minutes before serving, a bloody yum it was too!
Comments