|It's not easy to get a pretty picture of this pudding =P|
The brioche from Woolies has to be one of my favs, only because I haven't tried brioche elsewhere =P. I liked mine, but I thought it would turn out a bit more buttery and softer....I think first I need to try brioche from a real bread artisan, then try a new recipe. The recipe I used was from Max Brenner's Cookbook - Chocolate A Love Story. I love the recipes in this book! He even has a version of his world famous waffles!! Need to try omg.
However, the recipe for this brioche produced the STICKIEST dough I have EVER worked with. Ever. Like, cray cray sticky. It stuck to my work-bench. And was a bitch to handle. I nearly cried. But my mum came to the rescue and pretty much just threw flour at the problem. Which worked, but it may have compromised the results....
Anyways it worked well in the Bread & Butter Pudding! I've made this recipe many times before, the first time being the ultimate best time hands down. The problem was that we altered it a bit the first time, and we forgot what we altered, so we could never recreate the dish exactly. But I experimented a bit this time, and I think we came extremely close! This time I didn't melt the chocolate into the custard mixture, and I halved the custard mixture. So it made it less soggy, more cripsy and more chocolatey! Yay!
|Crispy chocolatey top mmmm|
Recipe adapted from Chocolate A Love Story by Max Brenner
1/4 cup warm milk
1 tsp honey
1 sachet dried yeast
1 & 1/4 cups plain flour
1 tsp salt
2 tbsp brown sugar
1 tbsp hot water
220g butter, softened
3 large eggs
1. In a small bowl, stir the warm milk and honey until the honey dissolves. Sprinkle the dry yeast over the mixture and stir again. Let sit until the mixture foams, about 5 minutes.
|The only place warm enough ahaha, in the sun =P|
4. Replace the paddle attachment with a dough hook and work the dough at medium speed until smooth and sticky, about 10 minutes. On a lightly floured surface, continue kneading the dough by hand for about 5 minutes longer. turn once in a lightly buttered bowl and cover with a clean kitchen towel. Set in a warm, draft-free place until the dough has doubled in size, about 1 hour.
5. After the dough has doubled, knead by hand for about 10 minutes. Shape the dough into a rectangle and place, seam side down, in a loaf pan. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
6. Preheat the oven to 180C (350F). Mix the remaining egg with 1 tsp water and brush the egg wash over the top of the dough. Bake the brioche until the top is golden brown, about 28-30 minutes. Remove from oven and let cool.
I've put my modified version of the bread and butter pudding so follow it to the T and you will get the same intense chocolatey results =D.
Chocolate Bread & Butter Pudding
300ml thickened cream
3 egg yolks
1/3 cup sugar
200g dark chocolate, broken into squares (I used Cadbury Old Gold)
1 brioche loaf, cut into cubes (recipe above)
Extra 200g dark chocolate, broken into squares
1. Preheat oven to 180C. Put cream in heavy based saucepan, bring to simmer for 2-3 minutes. Place egg yolks and sugar in a bowl and whisk until thick and creamy. Gradually whisk in the hot cream.
2. Place a thick layer of brioche on the bottom of a 6-cup capacity ovenproof dish (Just chuck it in haphazardly, don't worry about being neat). Scatter about 100g of chocolate squares over the brioche. Pour 1/2 the custard mixture over the layer. Repeat with more brioche, chocolate and custard. Finish with a layer of brioche and chocolate (no custard).
3. Bake for 30-35 minutes. Remove form oven and stand for 10 minutes. Dust with cocoa powder and serve with vanilla ice cream or softly whipped cream (I think it tastes better by itself, all warm fresh out of the oven)
BTW, don't you think it's funny that it's called Bread & BUTTER pudding, but I didn't use any butter it in? Although there's probs enough in the brioche (and more fat in the cream) to make up for that =P
Enjoy =D xx