Molten Brownie Bottom Bread Pudding

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  1. Preheat the oven to 180ºC and prep an 8x8-inch baking pan with parchment paper.
  2. In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
  3. Add the white and brown sugars to the mixture and whisk together well.
  4. Sift cocoa powder, flour, and salt into the bowl and mix until just combined.
  5. Add batter to pan and smooth to the edges. Set aside
  6. Heat milk and cream together until boiling.
  7. In a bowl whisk together egg yolks and sugar until smooth.  Gradually pour in the heated cream and milk into the eggs while whisking.  Whisk through the vanilla as well.
  8. Slice the croissants in half lengthwise and spread the chocolate hazelnut spread inside. Close then slice in half or thirds. Pour into a bowl and cover with the custard mix.
  9. Let sit for at least 15 minutes to soak completely
  10. Then carefully layer the bread pudding mixture on top of the brownie mixture.
  11. Bake for 5-60 minutes until soft, set and golden brown.
  12. For the rum sauce, heat the butter and sugar in a saucepan over medium heat. Once smooth remove from the heat.
  13. Add the rum cinnamon and salt, followed by the heavy cream. Stir to combine well.
  14. Serve the cake while still warm and pour over the rum sauce on each serving!