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    Chocolate Brioche Pudding

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    Chocolate Brioche Pudding

    "I recently went to a wedding at Soho House in London's West End, where they served the most magnificent chocolate brioche pudding," writes Katy Ellis by email. Soho House pastry chef Nolan Page was happy to share the recipe for his twist on a classic favourite. Nolan makes his own brioche for this dish, but for this simplified version you can buy the brioche.

    • Preparation time: 25 minutes plus chilling
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 3 hours 15 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6


    • Custard
    • 284ml carton double cream
    • 300ml whole milk
    • 1 vanilla pod, split lengthways
    • 8 medium egg yolks
    • 75g caster sugar
    • 400g brioche loaf
    • 200g dark chocolate, grated


    1. First make the custard. Put the cream, milk and vanilla pod in a saucepan. Bring to the boil, then remove from the heat.
    2. Put the egg yolks and sugar in a bowl and whisk until doubled in volume. Slowly pour the hot cream mixture on to the egg yolk mixture, stirring all the time. Return the whole lot to the pan and cook gently over a low heat, stirring all the time, until the custard is thick enough to coat the back of a wooden spoon. Pour the custard into a bowl, discard the vanilla pod, and leave to cool.
    3. Put a piece of clingfilm directly on to the surface of the custard to prevent a skin forming.
    4. Slice the brioche into 1cm-thick slices and lay 1/3 of them flat in the bottom of a large, deep-sided roasting dish (or you could use individual dishes). Sprinkle the brioche with 1/3 of the grated chocolate and then pour 1/3 of the custard over the top. Push the brioche down to ensure it soaks up the custard. Repeat the process.
    5. Cut the remaining brioche into triangles and arrange neatly on top of the last layer. Sprinkle over the remaining chocolate, pour over the remaining custard and leave the pudding to rest in the fridge for 1-2 hours.
    6. Preheat the oven to 170°C, gas mark 3. Cook the pudding for 40-50 minutes or until the custard has just set. If the pudding appears dry, you can add extra cream during the cooking process. Serve immediately with pouring cream or custard.

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