Its a beautiful city and I loved the French way of life of buying basically everything fresh, fruit, veg and dairy, at the local market for a bargain price. One of the only things I would buy at the supermarket was brioche, a sweet bread that is sold absolutely everywhere, even in the local corner shop. I could sit and eat an entire loaf, with nothing on it, just for breakfast.
One of my favourite things to cook whilst I lived in France was this chocolate brioche bread and butter pudding, the perfect marriage between a French bread and classic English dessert. I found a recipe online, but its long since been lost. Delia's is the closest recipe I've come across, but I've made a few changes.
12 slices of brioche bread from a loaf
200g dark chocolate
75g butter or margarine
425ml double cream
110g caster sugar
Pinch of cinnamon
1/2 tsp vanilla essence
3 large eggs
- Cut the crusts off the slices of bread and slice them in half, into triangles. Work out how you will arrange them in a shallow roasting/casserole dish.
- Put all the other ingredients apart from the eggs into a large saucepan and hear over a very low heat.
- Stir the mixture over the heat until the chocolate and butter have melted and the sugar has dissolved.
- When the mixture has properly come together, whisk the eggs in a separate bowl and then pour the chocolate mixture over them.
- Pour a small amount of the chocolate mix into the dish, then place the bread on top, packing the triangles in neatly.
- Pour the rest of the chocolate mix on top and push down the bread with a fork. Leave to soak in for two hours on the side, then refrigerate for 24 hours, or as long as you can bare. If you don't the liquid doesn't soak though the bread properly, although it is still tasty..
- Preheat the oven to 180C and bake for around 30-35 mins, until the top is crusty but its squidgy inside.
I can't say it looks too pretty, but it really does taste amazing. The perfect dessert for a cold winter evening. You could even grate a bit of orange in for a terrys chocolate orange style pudding, or add a dash of rum or baileys.