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1 tbsp unsalted butter to butter your dish
4 XL eggs (free range or organic)
250 ml pouring cream
250 ml full cream milk
¼ cup caster sugar
8 slices brioche
1 tbsp brown sugar


Preheat the oven to 180°C and butter an ovenproof dessert dish or smaller individual dishes.
In a bowl, whisk together the eggs, cream, milk, caster sugar, vanilla and cinnamon.

Place the brioche slices in your dish, overlapping them to fit. Sprinkle the chocolate pieces evenly over the bread, then pour the cream mixture over the bread and chocolate. Gently push the bread down and set aside to soak for at least 30 minutes or until the bread has completely absorbed all the cream mixture.

Sprinkle the bread evenly with the brown sugar and bake for 30-35 minutes until set and beautifully golden brown and caramelized on top. Serve while hot with a drizzle of cream.


If you don’t have a buttery bread like brioche or croissants you can use standard white bread but then spread each slice unsalted butter before placing in the dish.

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