Here is a dessert of anglo-saxon that I love, the bread and butter pudding. Leftover brioche, crème anglaise, this is a dessert softness that will surprise you.
Bread and Butter pudding chocolate and cardamom
Ingredients (4 to 6)
- 175 g of brioche
- 45 cl milk
- 3 eggs
- 100 g dark chocolate
- 40 g of cane sugar + 1 c to s
- 30 g of butter
- 1 vanilla pod
- 4 cardamom seeds
Heat the milk with the vanilla bean split and cardamom, bring to the boil and let it infuse off the heat for 20 min.
Cut the brioche into slices 1 cm thick and then cut into triangles.
Butter an oval dish and arrange the slices of brioche overlapping each other.
Remove the vanilla and cardamom to the milk, add the chocolate in pieces and bring back to the boil.
Beat the eggs and sugar, then pour the boiling milk on the preparation, stirring.
Pour 2/3 of the chocolate cream on the brioche and let stand for 5 min.
Preheat the oven to 160°.
Pour in the remaining cream and add 1 c to s of sugar on top.
Put in the oven in a bain marie for 45 min.
Serve warm dusted with icing sugar.