Brioche Pudding with Cranberries, Banana & Black Chocolate

Brioche Pudding with Cranberries, Banana & Black Chocolate
Tart pudding of stale Greek Easter brioche (tsoureki) in updated form and taste.
If after Easter there are buns and chocolate eggs, which no one in the family does not want to consume, you can make them a delicious dessert.
The banana, dried cranberries and the dark chocolate will be combined perfectly and show the value of their flavor within this pudding.
Yours!
work: 15′ time: 1h:15′ very easy:

Brioche Pudding with Cranberries, Banana & Black Chocolate Brioche Pudding with Cranberries, Banana & Black Chocolate

Ingredients (8 servings)

  • 300 g (10.6 oz) stale tsoureki
  • 4 large eggs
  • 150 g (5.3 oz) caster sugar
  • ½ tsp salt
  • 200 g (7.1 oz) dark chocolate
  • 250 g (8.8 oz) milk
  • 250 g (8.8 oz) sour cream
  • 2 ripe bananas
  • 60 g (2.1 oz) dried cranberries or raisins
Cut the, no longer fresh, tsoureki (brioche) to slices and each slice into smaller bite size pieces.
In a large bowl, add sugar, salt, eggs, milk and cream.
Beat the ingredients with a whisk and add the pieces of brioche (tsoureki). Leave them aside for half an hour for the brioche to thoroughly soak. Mix a couple of times and push down.
In mixing bowl add the cranberries and cut the bananas into pieces. Add the ⅔ of the chocolate cut into small pieces and mix. Pour mixture into a form Ø26cm (Ø10.2 in) with removable sides, well buttered. Cover the base and slightly the sides with foil.
Above scatter the remaining ⅓ of chopped chocolate. Bake in preheated oven at 180℃ (356℉, Gas:4.2) for 50' to 1 hour. The pudding should be cooked well in the center.
Eaten warm to room temperature.
Brioche Pudding with Cranberries, Banana & Black Chocolate Brioche Pudding with Cranberries, Banana & Black Chocolate Brioche Pudding with Cranberries, Banana & Black Chocolate

Zambia Sifaki