Author Notes
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. —Jordan Rondel, The Caker
Ingredients
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20 grams
butter for greasing the dish
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200 grams
brioche, cut into 3cm cubes
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100 grams
dark chocolate, buttons or chopped finely (you could use milk chocolate if you prefer)
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3
ripe bananas, sliced
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50 milliliters
honey
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150 milliliters
heavy cream
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300 milliliters
whole milk
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1 teaspoon
vanilla extract
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3
organic eggs, whisked with a fork
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1 teaspoon
cinnamon
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1 pinch
seas salt
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70 grams
hazelnuts, roughly chopped
Directions
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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
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In a large bowl combine the honey, cream, milk, vanilla, eggs, cinnamon and salt. Whisk until combined.
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Pour this over the brioche cubes. Sprinkle over the chopped hazelnuts.
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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.
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Cover the pudding well with plastic wrap and refrigerate for up to one week.
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