• 15 g (½ oz) butter
  • 75 g (3 oz) plain dark chocolate, broken into pieces
  • 1 tablespoon caster sugar
  • 300 ml (½ pint) semi-skimmed milk
  • 2 large eggs
  • 3 brioche rolls, each cut into 4 slices
  • icing sugar, for dusting
  • reduced-fat crème fraîche, to serve (optional)

Place the butter, chocolate, sugar and milk in a small pan and heat gently until the sugar has dissolved and the chocolate has melted. Set aside to cool a little.

Whisk the eggs in a medium bowl, then gradually add the chocolate mixture, whisking continuously.

Grease a shallow 18 x 23 cm (7 x 9 inch) ovenproof dish. Soak each slice of brioche in the chocolate mixture, then layer the slices in the dish.

Pour over any excess liquid, then bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25–30 minutes until risen and just set. Dust with icing sugar and serve with some reduced-fat crème fraîche on the side.

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