Nothing can beat a warm, gooey and comforting dessert during the winter season. Am I right or am I right?? I have JUST the recipe. Sure, it’s not the most attractive looking pud, but the flavour proves that beauty does indeed, come from within; Within warm chocolate custard, within gooey toasted marshmallow, within soft, chocolate soaked brioche bread. Within, within, WITHIN!
Now this recipe can be simplified if you’re rushed for time, or if you REALLY want to show off you can go about it the long way. So, you can make your own brioche bread or buy shop bought. You can make your own marshmallow fluff or buy shop bought. I kind of went half way with this. I had some leftover homemade fluff in my fridge so I used that
(I’ve added the recipe below if you’re making your own), but I bought mini brioche buns from a shop as I had a million other things to do that day. The brioche has to be well on its way to going stale anyway, so it really doesn’t matter if you make your own or not. I mean who’s going to know right? And more importantly, who cares? Only you will, when you’ve got all that extra washing up to do. NOT. IDEAL.
I added some fresh raspberries over my pudding once it had cooled slightly, but go with whatever rocks your bread pudding boat. Think chopped nuts, chopped bananas, caramel sauce or other berries? There’s not much that doesn’t pair up nicely with this all round delicious dessert, so go wild.
I hope you love the recipe and if you happen to make it, I’d love to know how you got on, so feel free to write a comment below.
Prep Time: 1 hour and 15 minutes
Total Time: 2 hours and 15 minutes
For the Marshmallow Fluff:
90g granulated sugar
120g corn syrup (available at supermarkets in international food isles) or glucose syrup
3 tbsp water
60g egg whites, room temperature
Pinch of cream of tartar
0.5 tsp vanilla extract
For the Chocolate Bread Pudding:
250ml double cream
600ml whole milk
240g plain chocolate, roughly chopped
4 large eggs
100g granulated sugar
1 tsp vanilla extract
0.5 tsp salt
500g brioche or challah bread (at least 1 day old), cut into 1 inch cubes
200g dark chocolate chips, reserve 30g for sprinkling
Make the Marshmallow Fluff. Add egg whites and cream of tartar to a grease free, clean bowl of a stand mixer fitted with a whisk attachment. In a medium saucepan over a low heat, add sugar, water and corn syrup. Stir until the sugar has fully dissolved and then allow the mixture to reach a gentle simmer (do not stir at this point). Turn heat up to medium and simmer until a sugar thermometer reads 240F. Remove from the heat. Begin whisking the egg whites and cream of tartar at a medium speed. Once frothy, add the 2 tbsp of sugar, one tbsp at a time and continue to whisk to soft peak stage, around 3-5 minutes. Whilst the whisk is on, pour the syrup (carefully - it’s hot!) into the bowl in a slow and steady stream until all of it has been added. Turn the speed up to medium-high and continue to whisk for a further 5-8 minutes until thick and glossy. Add in vanilla extract and whisk till combined. Set aside.
Over medium heat, combine the double cream and whole milk in a medium saucepan until just simmering, don’t let it boil. Pour over chocolate and let it sit for 2-3 minutes to gently melt the chocolate. Then stir until completely smooth and chocolate has fully melted. Set aside for a few minutes to slightly cool down before adding the eggs.
Whisk the eggs, sugar, vanilla extract, and salt together in a large bowl. Pour in the slightly cooled chocolate mixture and whisk until smooth. Divide the chocolate custard mixture in half. Add the bread cubes and chocolate chips to one half and stir to evenly coat.
Grease a 25x35cm baking dish (or a round dish with a similar capacity) with spray oil or a little melted butter. Spread the chocolate soaked bread evenly into the pan. Add dollops of marshmallow fluff over the bread. Pour the remaining chocolate custard evenly over the top. Spoon a few more dollops of marshmallow over the top and swirl it into the custard (you may not need all of it, its personal preference), before adding the reserved 30g of chocolate chips on top too. Cover tightly with aluminium foil and allow to sit at room temperature for at least half an hour so the bread has a chance to soak up some of the custard - don’t skip this step!
Preheat the oven to 180°C/160°C fan.
Bake the bread pudding for 35-40 minutes with the foil on (so you don’t burn the marshmallow!) until the edges look set. Remove the aluminium foil and bake for a further 10 minutes so it can slightly caramelise the top.
Garnish with desired toppings and serve warm.