Molten Brownie Bottom Bread Pudding Recipe

Twisted’s Molten Brownie Bread Pudding Recipe is for moments when you can’t decide… because this is the ultimate dessert!

Done in 1 hour

Dish by Hugh Woodward

Ingredients

Brownie

225g melted butter

3 eggs

10g instant coffee

15ml vanilla

200g sugar

200g brown sugar

75g cocoa powder

120g flour

1 tsp salt

Bread Pudding

400ml whole milk

200ml heavy cream

4 egg yolks

2 tbsp sugar

1 tsp vanilla extract

1 loaf brioche bread

Hazelnut chocolate spread

Rum Sauce

230g butter, unsalted

2 cups brown sugar

4 tbsp dark rum

¼ tsp cinnamon

½ tsp salt

1 tbsp heavy cream

If you haven't tried Twisted's mouthwatering Molten Brownie Bottom Bread Pudding recipe, then go and get the ingredients, head to the kitchen and do so now. We promise you won't regret making this dessert.

Method

Preheat the oven to 180ºC and prep an 8x8-inch baking pan with parchment paper.

In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.

Add the white and brown sugars to the mixture and whisk together well.

Sift cocoa powder, flour, and salt into the bowl and mix until just combined.

Add batter to pan and smooth to the edges. Set aside

Heat milk and cream together until boiling.

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.

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.

Let sit for at least 15 minutes to soak completely

Then carefully layer the bread pudding mixture on top of the brownie mixture.

Bake for 50-60 minutes until soft, set and golden brown.

For the rum sauce, heat the butter and sugar in a saucepan over medium heat. Once smooth remove from the heat.Add the rum cinnamon and salt, followed by the heavy cream. Stir to combine well.

Serve the cake while still warm and pour over the rum sauce on each serving!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.