Brioche Bread Pudding with Dark Chocolate and Red Fruit
Prep time: 
Cook time: 
Total time: 
Serves 6-8.
  • 3 large eggs (about 165g, or ½ cup + 1 tablespoon)
  • 65g (or ⅓ cup) granulated sugar
  • 360ml (or 1½ cup) milk
  • ½ teaspoon vanilla extract
  • 170g (6 ounces, or about 4 cups) stale brioche bread, cut into 2,5-cm/1-inch cubes
  • 70g (or 2.5 ounces) semisweet chocolate, chopped
  • 65g (or 3 tablespoons) summer berry jam, or any jam you like
  • unsalted butter to grease the pan
  1. Preheat the oven to 160°C/320°F(standard oven setting) and lightly butter a oven dish.
  2. In a medium-sized bowl, whisk together eggs and sugar. Add milk and vanilla and whisk to combine. Measure 5 tablespoons of the milk mixture and discard or use to make French toast. Proceed with the remaining milk mixture.
  3. Add the brioche cubes to the milk mixture and stir with a spoon to combine. Set aside for 15 minutes to allow the brioche to soak up the milk mixture, stirring occasionally.
  4. Add most of the chopped chocolate (reserving some to sprinkle over the top) to the brioche mixture and stir again to combine. Transfer the mixture to the buttered oven dish. Using two teaspoons, divide the jam over the top of the mixture, then sprinkle over the reserved chocolate.
  5. Place on an oven rack in the middle of the oven and bake for 45-55 minutes, or until a knife inserted into the center of the bread pudding comes out clean. The bread pudding will puff up as it bakes, but will sink back down again as it cools.
  6. Once done, remove from the oven. Serve hot, warm, at room temperature or even cold. I love it cold with my morning tea!
Recipe by The Tough Cookie at