1 tbsp melted butter, to grease
4 thick slices brioche or fruit bread
200 g block milk cooking chocolate
1 tbsp cornflour
300 ml thickened cream
1 tsp vanilla essence
1 cup slivered almonds
- Preheat oven to 160ºC. Lightly grease a 4-cup capacity ovenproof dish. Break brioche or fruit bread into chunks and put into dish. Break chocolate block into squares and add to bread. Mix through.
- Put eggs in a medium mixing bowl. Add cornflour, cream and vanilla. Whisk to combine. Pour over chocolate and bread. Sprinkle almonds over top. Bake for 15-20 minutes or until set. Stand pudding for 10 minutes before serving.