Chocolate Bread Brioche Pudding

Preheat your oven to 170c or equivalent.Slice up a 500g Brioche Loaf into 16 slices. You can also just separate the slices of a pre sliced loaf.Lay half of the brioche slices out onto a board, then dollop 8 tbsp Milk Chocolate. Use 1 tbsp of chocolate spread on each slice.Spread the chocolate spread to the edges of each slice.Make sandwiches using the remaining slices of brioche. I had 15 slices so left the last one!Cut each sandwich in half on the diagonal. Do the same for any lone slice and make a half sandwich! You should now have 15/16 pieces again.Squidge the 16 triangles into you baking dish. You can try to be pretty but it might get tricky towards the end.Sprinkle over 100g Dark Chocolate Chips making sure they fall nicely into all of the cracks and crevices.Separate out 3 Eggs and dispose of the whites (or reserve them for another dish).Make up the custard by mixing 2 tbsp Caster Sugar with the 3 egg yolks, 2 whole Eggs, 500ml Double Cream and 250ml Milk. Note: The custard does not need to be cooked – simply mixed together.Pour the custard over the brioche sandwiches and leave it to soak in for at least 10 minutes before covering the dish in foil. You might need to add some, let it soak in a bit and then add the rest if you are in danger of overflow.Put it into the oven for 20 minutes before removing the foil and cooking for a further 25 minutes. Serve the pudding fresh from the oven with lashings of custard. Or Cream. Or crème fraiche if you must. Download recipe