Chocolate, blueberry and brioche pudding

My beautiful, cylindrical, (expensive!) Parisian brioche was 2 days old by the time I used it for this recipe. This turned out to be the perfect level of staleness, slightly but not bone dry.

Preset oven to 180C

​

Equipment

1 loaf tin 24 cm x 13 cm x 7 cm

​

Ingredients

Butter for greasing tin

1 Brioche about 260g, sliced into centimeter thick slices, slightly stale

250 ml double cream

250 ml whole milk

2 large organic eggs

120 grams caster sugar

1 tbs Maple syrup, optional

70 grams dark chocolate, broken up

1 cup blueberries

​

Method

In a medium bowl, combine the double cream, whole milk and three quarters of the sugar.

Add the chopped up chocolate and the blueberries to this.

Butter the bottom and sides of the loaf tin and begin to fit the slices over the bottom, filling gaps with smaller pieces.

Pour enough custard to cover, making sure the chocolate and blueberries are evenly distributed.

Continue to build up the layers - brioche, custard, brioche, till all are used up.

Press down gently and let soak for a good 20 minutes before sprinkling with the remaining sugar and placing in the oven for 35 – 40 minutes, till the custard is set and the pudding is golden on top with some crispy bits sticking out.