Niall's chocolate brioche pudding


  • 150 g 70% Dark chocolate
  • 9 slices Brioche
  • 75 g Butter
  • 425 ml Cream
  • 4 tbsp Dark rum
  • 110 g Golden caster sugar
  • 3 Large free-range eggs
  • 1 good pinch Cinnamon

I always serve this in a bowl with some vanilla ice cream or crème fraiche. It's a great dessert to prepare in advance and will also freeze. If serving for a dinner party try garnishing with roasted almonds, pistachio or any nut of your choice or indeed adding the nut to your ice-cream/crème fraiche. Naturally I am biased and would suggest you get your brioche from The Butler’s Pantry and remember 2/3 day old brioche will work perfectly for this recipe. If I can help email me .

  1. Prepare a shallow ovenproof dish, 7” x 9” and 2” deep (18 x 23 cm) lightly buttered.
  2. Cut each slice of brioche into 4 triangles.
  3. Place the chocolate, butter, cream, rum, sugar and cinnamon in a bowl set over a saucepan of barely simmering water. Stir gently until everything is melted and dissolved.
  4. In a separate bowl whisk the eggs.
  5. Pour the chocolate mixture over the eggs and whisk again until all ingredients are blended together.
  6. Pour quarter of the mixture into your dish and layer the bottom of the dish with the brioche.
  7. Pour another quarter of the chocolate sauce over the brioche.
  8. Continue to layer your brioche and chocolate sauce.
  9. Finally finish with the last of the chocolate mixture.
  10. Press down the brioche with a fork ensuring all is covered with chocolate sauce.
  11. For best results cover with cling film and leave in your fridge for 2 to 3 hours approx.
  12. Bake in a pre-heated oven for 30-35 minutes at 180c.