Smoky Chocolate Bread Pudding

Smoky Chocolate Bread Pudding Recipe


Little Lucifer
  • 1 chocolate chip brioche baguette (about 30cm long) torn in to chunks
  • 3 cups cream
  • 2 cups whole milk
  • 11/2 cups sugar
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 220 g bittersweet chocolate chips
  • 4 large eggs
  • 2 large egg yolks
  • Butter, for buttering the dish
  • Bulla Dollop Cream, for serving
  • Large pie dish, heavily buttered
  • 1 pkt Little Lucifer Smoking Chips Hickory & Mesquite Flavour

What to do

  1. Heat your BBQ, and place the pierced pack of Little Lucifer Wood Smoking Chips onto the hottest part of the BBQ. Close the lid and get onto prepping your pudding.
  2. Tear the brioche into chunks and scatter into the buttered pie dish. In a saucepan, combine the cream, milk sugar, salt, vanilla extract and chocolate chips and whisk over a medium heat until smooth.
  3. In another bowl, whisk together the eggs and egg yolks. Once the chocolate has melted, gently pour the chocolate into the egg mixture, whisking continuously.
  4. Once combined, pour straight over the torn brioche.
  5. Place into your BBQ (make sure it is on an upside-down cake tin or something to take it off the direct heat of the BBQ) and turn your BBQ down to low.
  6. Bake at 140°C for 50-60 minutes, or until the custard is set.

Products used

Little Lucifer

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