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Choco-nuts brioche bread and butter pudding


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Rate this recipe 3.2/5 (256 Votes)


  • - 2 tablespoons of whole hazelnuts
  • - 2 tsp brown sugar
  • - 2 egg yolks
  • - 3 tablespoons caster sugar
  • - 12cl milk
  • - 15cl low fat whipping cream
  • - 6 slices of brioche loaf
  • - 120 + 20g milk cooking chocolate


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly


Step 1

Chop up the nuts very finely with a knife. Put a frying pan over medium heat and gently lightly brown the nuts. When they become golden, add the sugar, caramelise and pour onto a plate.

Step 2

Put the egg yolks and sugar in a bowl and beat together until smooth and frothy. Heat the milk and cream, mixed together in a saucepan over medium heat, almost to a boil. When the cream is almost boiling, remove from the heat and pour slowly over the beaten eggs and sugar, beating constantly.

Step 3

Chop finely the 120g of chocolate. Tear in two the slices of brioche loaf and cover the tin with a third of the bread. Pour over half the chocolate, then a third of the hazelnuts, repeat with a layer of bread, chocolate, hazelnuts and finally bread.

Step 4

Pour over the egg + cream mix and spreading it around well.

Step 5

Place your tin in a slightly bigger tin, pour a little water in the bottom of the larger one, cover everything with foil and bake in a preheated oven at 175 ° for 25 minutes.

Step 6

Remove the tin foil and then continue baking for ten more minutes. Then place under a hot grill, just long enough to brown the top.

Step 7

Sprinkle with the remaining nuts and chocolate cut into chips.
Enjoy still warm.

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