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Chocolate Brioche Pudding with Raspberries
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Chocolate Brioche Pudding with Raspberries

Servings 6 -8
Author Jo Allison


  • 400 g brioche loaf with chocolate swirl
  • 120 g milk chocolate
  • 600 ml double cream
  • 100 ml milk
  • 50 g caster sugar
  • 1 egg
  • 5 egg yolks
  • 100 g raspberries + extra for garnish


  • Cut the brioche loaf into medium thick slices and let them dry out for a few hours.
  • Put the chocolate, milk, cream and sugar in a bowl over a pot of simmering water and mix everything together until the chocolate has completely melted. Set aside and let it cool a bit.
  • Mix 1 egg and 5 egg yolks together and really slowly and gradually mix it with the chocolate mixture.
  • Line rectangular, ovenproof dish (roughly 26x19cm) with sliced brioche. Sprinkle the raspberries tucking them in a bit in between the slices.
  • Slowly pour chocolate custard mixture over the brioche, waiting for it to get absorbed before pouring more.
  • Stand your dish in a larger roasting tin and fill it half way up the sides of the dish with hot water (bain marie method).
  • Bake in 180C for approx 30 minutes until set in the middle.
  • Best served warm or at room temperature with more raspberries and perhaps some cream :)
  • Enjoy!