You will need:
- 1 loaf of brioche or other white bread (about 18 slices)
- 350 ml milk
- 450 ml cream
- 3 egg yolks
- 3 eggs
- 100 g sugar
- 100 g chocolate, neatly chopped
- 200 g chocolate roughly chopped
- a pinch of salt
Step 1:
Preheat the oven to 150ºC (300ºF/ gas mark 2)
Step 2:
Using the large knife, cut all the brioche or bread into quarters and put them into a large bowl.
Step 3:
Place the pan on a medium high heat, add the cream and milk and heat. As soon as you begin to see small bubbles on the surface, add the 100g of neatly-chopped chocolate, the salt, stir in and turn off the heat.
Step 4:
To a bowl, add the egg yolks, whole eggs and sugar and whisk well to combine. Add a small amount of the hot chocolate sauce and whisk together. Pour this back into the pan and whisk once again.
Step 5:
Place a sieve over the bowl of bread and strain through the chocolate sauce. Shake over the 200g of roughly-chopped chocolate and mix, being very careful not to break up the bread. Leave to soak for 10-15 minutes.
Step 6:
Pour the bread and chocolate mix into the buttered tin. Spread it evenly and pour over any excess sauce.
Step 7:
Place the tin into the centre of the oven and bake for roughly 35-40 minutes.
Check to see if it's done by gently piercing the centre of the loaf with a knife point. If a little chocolate is left on the knife it is ready to remove as we don't want it too dry. Leave to cool down.
Step 8:
Remove from the tin, cut into thick chunky slices and serve hot or cold with raspberry sauce, cream, toffee or simply on its own.
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