I remember the first time I stumbled across Nigella Lawson’s Chocolate Chip Brioche Bread and Butter Pudding recipe. It was a cold, rainy afternoon, and I was scrolling through recipes, trying to decide what dessert to make for a small dinner gathering. I was already a fan of Nigella’s approach-her ability to take simple, comforting ingredients and elevate them to something extraordinary. When I saw this recipe, the combination of buttery brioche, gooey chocolate, and the promise of something warm from the oven, I knew I had to try it. The recipe immediately felt like a cozy embrace.
As I prepared to make it, the process felt less like following a recipe and more like an experience-something that would bring warmth not just to my kitchen but to the people I shared it with. It turned out to be an instant hit. The soft bread, melty chocolate chips, and rich custard mingled together in a way that was nothing short of magical. From that moment, it became my go-to dessert for nearly every gathering. What’s amazing about Nigella’s recipe is how it captures the essence of indulgence while still being homey and approachable. So, let me take you through the process of making this stunning treat and share what I’ve learned along the way.
Nigella Lawson’s Chocolate Chip Brioche Bread And Butter Pudding Recipe
This dessert is a twist on the classic bread and butter pudding, a traditional British comfort food. Nigella’s version brings a touch of decadence by using brioche instead of plain white bread and adding chocolate chips to make it extra indulgent. If you’re someone who enjoys the balance of warmth, sweetness, and that slightly crispy top, this dish hits all the right notes.
I’ve made this several times, and each time it’s like rediscovering its magic. The soft, buttery brioche soaks up the custard, while the chocolate chips melt to create pockets of gooey chocolate. It’s the kind of dessert that’s impossible to make without sharing because the smell of it baking will draw people in. Whether you’re hosting a gathering or simply treating yourself, this pudding feels like a celebration in a dish.
Ingredient List
When it comes to ingredients, Nigella keeps things pretty straightforward, but the quality of each one really shines through. Here’s what you’ll need:
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Brioche bread (about 8 slices, ideally a little stale)
I’ve found that slightly stale brioche is the best because it soaks up the custard without becoming too soggy. Fresh brioche works too, but letting it sit for a few hours or overnight makes all the difference.
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Butter (for spreading)
You’ll spread this generously over the brioche slices. It adds richness and flavor to the dish, helping the bread toast beautifully in the oven.
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Dark chocolate chips (or chunks, if you prefer)
Nigella recommends dark chocolate for the perfect balance against the sweetness of the brioche and custard. I like to use a mix of dark and milk chocolate for a bit of variety.
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Eggs (3 large)
These create the custard that will soak into the bread. The eggs are essential for that silky texture.
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Whole milk (500 ml)
Whole milk gives the custard its richness. You can substitute with a non-dairy option if needed, but I highly recommend using whole milk for the best results.
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Double cream (150 ml)
The cream adds a lovely, velvety smoothness to the custard.
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Vanilla extract (1 tsp)
A dash of vanilla brings out the flavor in the custard and complements the chocolate.
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Sugar (70g caster sugar)
The sugar sweetens the custard without overpowering the other flavors. I’ve tried adding a little less sugar and found it still works well, especially if you prefer less sweetness.
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Pinch Of Salt
Just a pinch is all you need. The salt helps to balance the sweetness and enhances the flavors.
How To Make Nigella Lawson’s Chocolate Chip Brioche Bread And Butter Pudding?
Making this dish is simple but oh-so-satisfying. Here’s how to do it:
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Prep The Brioche
- Start by slicing your brioche into thick slices, about 1 inch each. The bread should feel soft but not mushy.
- Butter both sides of each slice generously. This makes the bread crisp up wonderfully when baked and adds extra richness.
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Arrange The Bread And Chocolate
- Buttered bread slices go into your baking dish. I like to arrange the slices standing up so they look nice and pretty, but feel free to layer them however you like.
- Between each layer, sprinkle a handful of chocolate chips (or chunks). Make sure you distribute them evenly so every bite gets a bit of chocolate goodness.
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Make The Custard
- In a mixing bowl, whisk together the eggs, milk, cream, sugar, and vanilla extract until well combined. I always taste the custard at this stage, just to make sure the sweetness is to my liking.
- Once everything is whisked together, pour the custard over the bread and chocolate layers, making sure it’s evenly soaked. I like to let it sit for about 10 minutes to let the bread absorb all that delicious custard.
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Bake
- Preheat the oven to 170°C (325°F).
- Place the dish in the oven and bake for about 40-45 minutes, or until the top is golden brown and the custard has set. It should be slightly puffed up and crispy on top, while still soft and creamy inside.
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Serve
- Once out of the oven, let it cool for a few minutes. You can serve it warm or at room temperature, and it’s even better the next day.
Things I Learned
Making this recipe over the years has taught me a few key things:
- The right bread matters: Brioche is a game-changer. It’s soft and buttery, and it absorbs the custard in just the right way. Using stale brioche prevents it from becoming too soggy and adds structure to the pudding.
- Custard control: You can adjust the sweetness by varying the sugar. If you prefer a less sweet dessert, cut back a little on the sugar, as the chocolate already adds sweetness.
- Bake it just right: Don’t overbake. The pudding should be slightly wobbly in the center when you take it out. Overbaking will make it dry. Let it rest for a bit before serving-it allows the flavors to meld and the texture to set perfectly.
- Chocolate variations: While dark chocolate is my go-to, I’ve experimented with milk chocolate or even adding a handful of hazelnuts. Each variation offers something special, so feel free to get creative with your mix-ins.
- Make it ahead: This recipe is great for prepping in advance. You can assemble it the night before, store it in the fridge, and then bake it the next day. It gives the bread extra time to soak up the custard.