My macaron adventures have left me with too many egg yolks that I need to put to good use. If not using immediately, I’ve found that egg yolks freeze very well. All you need to do is:
- Add one teaspoon of salt for every six egg yolks if to be used for a savoury dish
- Add one tablespoon of sugar for every six egg yolks if to be used for a sweet dish
- Mix the egg yolks thoroughly with the sugar or salt and freeze in ziplock bags.
- Ensure that you put a date and label clearly whether the egg yolks are for sweet or savoury
- The yolks can be kept for up to 10 months in the freezer according to this website.
- If using less than the six yolks, not a problem, just proportion the sugar or salt depending on how many yolks you have.
- Some people will also store these in ice cube trays. Also a good idea!
- When ready to use, defrost the egg yolks in the refrigerator overnight.
Now, back to what to do with the left over egg yolks? My fall back recipe has always been bread & butter pudding. This time, I’ve replaced the raisins/dates that I normally add with chocolate. If I may say so myself, a brilliant stroke of genius!
The recipe also reheats well, if you are lucky to have leftovers, 15 to 20 seconds in the microwave will do the trick!
1 Loaf Brioche, cut into about 18 slices and crust removed
6 yolks
175 g caster sugar
300 ml cream
250 ml milk
1 vanilla bean, scraped
125g salted butter – softened
180 grams of dark chocolate, chopped finely
Place egg yolks and sugar in a bowl and whisk until pale. Mix the milk, cream and vanilla bean in a pot and bring the mixture to a simmer. Pour a fourth of the scalded milk into the egg yolk mixture and whisk. Pour the rest of the mixture on to the egg yolk mixture and whisk continuously. strain through a fine mesh strainer. Set aside to cool slightly.
Meanwhile, butter the brioche slices and cover the bottom of an over proof dish (I used a 9 inch round cake dish) with half of the bread. Sprinkle half of the chocolate. Add the other half of the brioche and then top again with the rest of the chocolate.
Pour half of the custard mixture and let rest for 30 minutes. Then pour the rest of the custard mixture and let soak for at least 1 hour. When ready to use, pre-heat your oven to 130c and bake the pudding in a bain marie for 45 minutes. Remove from oven. Cool slightly and then sprinkle with icing sugar if you wish.
I am going to try this tonight, looks delicious.
Maybe kaelieanne could try croissants, I used to make a B&B puding with dried apricots and an apricot caramel sauce and I always found croisants to be quick and easy (no buttering required)
I’ve never seen brioche bread around here. Is there a different but similar bread one could use in this pudding?
It looks absolutely DIVINE, by the way!
Hi Kaeilieanne, I believe you would get the same results with a challah type bread. Do you have that there? Otherwise, use sliced bread, it should work fine but make sure to butter the slices! 🙂
[…] mentioned my affinity for bread pudding before, but I’ve never seen anything like this Chocolate Bread & Butter Pudding concoction. Note to self: try immediately! 1. Baby Chocolate Lamingtons 2. Baked Spicy Brownies 3. […]
I think the chocolate would be heaps better than raisins !!! … hmmmm.. chocolate…
What a great thing to use leftover yolks in! I am always stuck with yolks leftover and never really know what to do with them and since they don’t really keep indefinitely… it’s a bit of a waste, but this is perfect and with chocolate…. yumm…
[…] Chocolate Bread & Butter Pudding from […]
I love chocolate breads. I used to eat Oishi Manju, but the pictures you have in there looks more delicious.
Great tip on freezing egg yolks, I didn’t know you could do that! The pudding looks delicious, by the way.
If I saw the dish as it is shown in the first photo, I could not help but stick my finger in that gooey chocolate part!
Thanks so much for the egg yolk tips, I always seem to be wasting them and now I will have something else to stick in the freezer for later! They can join my banana glut.
Look at all that gooey chocolate. Yumm.. I like the brioche name. Cousin Bogies. Its kinda funny eheheh
Hi Trissa,
What a great blog you have. Such yummy desserts. This is absolutely decadent.
Mmmmm look how gooey and moist it is! I love bread pudding, great way to use up all the extras!
Why don’t you make portuguese tarts? Is it too hard???
This is trissalicious!