Sunday Magazine Recipe: Banana, Chocolate and Hazelnut Brioche Pudding

Jordan Rondel Brioche Pudding.jpg

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.

Banana, Chocolate and Hazelnut Brioche pudding

INGREDIENTS

Serves 6
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

METHOD

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.

Photography: Emma Boyd

RecipesJordan Rondel