Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding

This chocolate bread and butter pudding recipe also come a long way with me. Actually, I am not even sure how it got in my file, but I am very grateful that it ended up with me. This bread and butter pudding contains a little bit of ground cinnamon, something that adds up to the flavour of it. I can definitely recommend using a good quality of dark chocolate here. Dark chocolate is also not as sweet as the cheaper types of chocolate. To be honest, in all my cooking years I have always used dark chocolate. Nothing else. The cheaper the chocolate, how more awful it is when you melt it. Or should I say that it can not even be called melted then! Chocolate bread and butter pudding is wonderful in the winter time and is delicious with crème anglais e and ice-cream. What about a chocolate and mint flavoured homemade ice-cream? Or a homemade strawberry ice-cream? Even orange ice-cream will do the trick! You can decorate your plate with some chocolate work or spun sugar. This chocolate bread and butter pudding are smelling extremely good when you come to the step where the ingredients are melting! With chocolate bread and butter pudding, it is of utmost importance to let the liquid mixture soak into the bread for the prescribed time. If you only like the plain version of bread and butter pudding, try my recipe - definitely worth it.

Serves: 4 Prep time: 20 Minutes Cook time: 35 Minutes Ready in: 55 Minutes

Nutrition: Calories 445 Carbs: 26g Protein: 0g Fat: 30g

9 slices white bread, 1 day old
150 g dark chocolate, 80%
425 ml cream
4 Tablespoons brandy
110 g caster sugar
75 g butter
1 pinch ground cinnamon
3 eggs
Remove the crusts from the bread.
Cut each slice into triangles.
Place the chocolate, cream, brandy, sugar, butter and cinnamon in a bowl.
Set the bowl over a sauce pot with barely simmering water. Do not let the bowl touch the water.
Wait until the butter and chocolate have melted and sugar has dissolved completely.
Remove the bowl and give the mix a good stir.
In a separate bowl, whisk the eggs.
Pour the chocolate mixture over the eggs and whisk again.
Pour a little bit of chocolate mixture in the dish, arrange the triangles neatly over it and pour the rest of the chocolate mixture.
Press down with a fork to cover the bread completely.
Cover with cling film and let it stand for 2 hours at room temperature.
Transfer to a fridge and leave overnight and 24 hours before cooking.
Remove the clingfilm and bake for 30-35 minutes at 180° Celsius oven.
Leave for 10 minutes to stand before serving with well-chilled double cream .
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