BANANA, CHOCOLATE AND HAZELNUT BRIOCHE PUDDING
BANANA, CHOCOLATE AND HAZELNUT BRIOCHE PUDDING
Recipe
This is one of my favourite desserts ever. Once you get a mouthful of crispy, golden, buttery brioche, a little morsel of caramelised banana, a creamy yet bitter dab of chocolate, and a crunchy hazelnut... oh boy. Best served warm with extra cream. Enough said.
SERVES 6
YOU’LL NEED
20g butter for greasing the dish
200g brioche, cut into 3cm cubes
100g dark chocolate, buttons or chopped finely (you could use milk chocolate if you prefer)
3 ripe bananas, sliced
50ml honey
150ml heavy cream
300ml whole milk
1 teaspoon vanilla extract
3 organic eggs, whisked with a fork
1 teaspoon cinnamon
Pinch of sea salt
70g hazelnuts, roughly chopped
- Preheat oven to 180C fan bake.
- Grease a baking dish well with butter. Toss brioche with the chocolate and bananas, and then arrange evenly in the baking dish.
- In a large bowl combine the honey, cream, milk, vanilla, eggs, cinnamon and salt. Whisk until combined.
- Pour this over the brioche cubes. Sprinkle over the chopped hazelnuts.
- Bake for 30 minutes or until the top is crisp and golden brown and the centre is cooked through but still moist. Serve warm with cream.
- Cover the pudding well with plastic wrap and refrigerate for up to one week.
This recipe was originally published in the Sunday Star Times, August 14th, 2016.