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Smoky Chocolate Bread Pudding
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
Little Lucifer Smoking Chips Hickory & Mesquite Flavour
What to do
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.
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.
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.
Once combined, pour straight over the torn brioche.
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.
Bake at 140°C for 50-60 minutes, or until the custard is set.
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