Chocolate Brioche Bread Pudding Quiche My Grits
Lightly grease and flour a Loaf Pan (I used a 11,5x30cm / 4,5x12 inch loaf pan) Place each brioche roll in the loaf pan in a zigzag pattern (see video), brush them with the Egg for the egg wash, top with more Chocolate Chips (optional) then cover with a tea towel and leave to proof for another 30 to 45 minutesCut the remaining brioche into triangles and arrange neatly on top of the last layer Sprinkle over the remaining chocolate, pour over the remaining custard and leave the pudding to rest in the fridge for 12 hours Preheat the oven to 170°C, gas mark 3 Cook the pudding for 4050 minutes or until the custard has just set