Chocolate Brioche Pudding

A rich and warming dessert from Louise Lennox.


  • 16 slices of brioche
  • 7 oz dark chocolate (72% chopped)
  • 8 egg yolks
  • 1 pint cream
  • 0.50 pint milk
  • 4 oz sugar


  1. Beat egg yolks and sugar together. Heat cream in a saucepan and bring to the boil.
  2. Pour cream onto the egg yolks and whisk. Dip the sliced brioche into the cream mixture. Layer brioche in an 8” square tin. Sprinkle with chocolate.
  3. Then place another layer of brioche on top and sprinkle with chocolate. Continue to do this until all the brioche is used and finish with a sprinkle of chocolate.
  4. Pour any remaining cream and egg mixture on top. Preheat oven to 150°C
  5. Place the brioche in a Bain Marie – the water should go half way up the sides of the brioche tin.
  6. Bake for 1 hour until the top is crisp and all the liquid is set. Remove from the oven, allow to cool.
  7. Portion the pudding, sprinkle sugar on top and caramelise it.


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