Chocolate Brioche Pudding

  1. Grease the removable cooking bowl with a little butter.
  2. Cut the rolls in half and nestle them snugly into the bowl.
  3. Melt the dark chocolate and butter together and allow to cool slightly.
  4. Whisk the remaining ingredients together, add the cooled melted chocolate mixture and whisk until smooth.
  5. Pour the mixture over the brioche rolls. Using a metal spoon press the rolls down so that they submerge and soak up the liquid.
  6. Cover with the lid and cook on high for 3 hours.



  • 400g chocolate chip brioche rolls
  • 50g butter
  • 50g dark chocolate, chopped
  • 4 medium eggs
  • 375ml full fat milk
  • 100ml double cream
  • 150g chocolate Hazelnut spread
  • 50g castor sugar
  • 1 tsp vanilla extract
  • ½ tsp salt