• For the Chocolate Brioche Bread

  • 2&1/4 cup cake wheat flour + 1 tablespoon extra
  • 1&1/4 teaspoon instant dry yeast
  • 1/3 cup warm milk
  • ½ teaspoon salt
  • 3 tablespoon granulated sugar
  • 125 gram room temperature Kerrygold Pure Irish Unsalted Butter
  • 3 large eggs plus 1 for the eggwash
  • 150 gram chocolate hazelnut spread
  • For the pudding

  • 1 loaf brioche bread, 8-9 full cups of bread
  • 4 eggs
  • 1 cup fresh cream
  • 2 cups milk
  • 2 teaspoon vanilla essence
  • 1 teaspoon cinnamon powder
  • 2 tablespoon cocoa powder, sifted
  • 1/3 cup castor sugar
  • 3 tablespoon melted Kerrygold Pure Irish Unsalted Butter
  • 150 gram of good quality dark chocolate


Recipe by: Lorraine Maharaj (@tamarindnthyme)

Chocolate Brioche Bread

  1. To a mixing bowl add the flour, salt, sugar and yeast. Mix well
  2. Slowly add in the milk and eggs and knead for 5 minutes on a low speed
  3. After 5 minutes slowly add little bits of the butter and ensure it’s well incorporated into the dough
  4. Continue kneading on a medium-low speed for 15 minutes or until the dough is silky smooth and pulls aways from the sides of the bowl. If the dough doesn’t pull away from the sides of the bowl add the extra 1 tablespoon flour and knead a little longer. Dough should be smooth and elastic
  5. Grease a large bowl with some vegetable oil or melted butter. Rub some of the oil or butter all over the dough and place it in the bowl. Cover with a clean kitchen towel or cling wrap and place in a warm place for 1 hour or until the dough triples in size
  6. Punch the dough to release any air. Roll out the dough into a square, about 5mm thickness. Spread the chocolate hazelnut spread onto the dough and roll into a tight swiss roll shape. Tuck the edges underneath and place in a greased loaf pan
  7. Cover and keep in a warm place for another 30 minutes until the dough rises
  8. Preheat oven to 180 degrees Celsius
  9. Once the dough has risen beat an egg and brush the loaf with the egg wash. Bake in the oven for 30 -35 minutes until golden brown. If the bread is browning too much cover with a piece of foil and continue baking
  10. Once out the oven allow to stand for 5 minutes
  11. Transfer the bread to a wire rack and allow to cool
  12. Bread can be stored in an airtight container for at least 3 days before using it for the pudding


  1. For this pudding you will need stale bread so we therefore allowed our bread to be stored for a few days
  2. Slice the bread into thick slices and cut them into little square pieces and set aside
  3. In a large bowl mix the eggs, fresh cream, milk, sugar, vanilla, cinnamon powder and sifted cocoa
  4. Add the melted butter and whisk
  5. Add all the bread into the liquid mixture and gently mix until the bread is well combined with the liquid
  6. Allow to stand for 10 minutes
  7. Place the bread mixture into a large ovenproof dish. Chop up the chocolate and scatter it on top
  8. Bake in the oven for 25-30 minutes. It will have a slight jiggle once baked and slightly firm on the edges but not dry
  9. Allow it to stand for a few minutes and serve with whipped cream, ice-cream or custard


  • If you wish you can add half a cup of chocolate chips to the bread mixture for extra decadence
  • Best served with ice-cream or whipped cream

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