Chocolate Almond Brioche Pudding
Lindt LINDOR Milk Truffles 337g
8 - 10 people
- 400 g day-old brioche, cut into cubes
- 55 g flaked almonds
- 100 g Milk Chocolate LINDOR Truffles, unwrapped and quartered
- 375 ml double cream
- 150 ml milk
- 4 eggs, beaten
- 80 g golden caster sugar
- 1 to 2 tsp natural almond extract (see tip)
- To serve:
- 75 g Stracciatella LINDOR Truffles, chopped
- About 250 ml double cream (optional)
Preheat the oven to 180C/160 Fan. Lightly grease a 23 cm / 9-inch round springform tin and set in a large roasting tin.
In a large mixing bowl, mix together the diced brioche, flaked almonds and quartered Milk Chocolate LINDOR Truffles. Set aside.
In a separate bowl, whisk together the cream, milk, eggs, sugar and almond extract (see tip) until combined.
Slowly pour the wet mix over the brioche mix, stirring gently using a large metal spoon to ensure that all the brioche is covered. Leave to soak for 45 minutes, stirring half-way through to ensure even absorption of the cream mix.
Pour into the prepared tin and cover with foil. Bake for 30 minutes (covered) before removing the foil and baking for a further 30 minutes - or until golden and set.
Sprinkle with the Stracciatella LINDOR Truffles and leave to stand for 20 minutes.
Set onto a flat plate and release from the tin.
Drizzle with double cream (if wished - alternatively pour into a jug and serve on the side) and cut into slices.
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