Chocolate Bread and Butter Pudding
Indulge in the richness of dark chocolate decadent bread pudding. Perfect for a cold evening or special occasion.
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Ingredients:
- 6-9 slices good quality bread (can use white or light brown like I used, adjust for how thick your bread is)
- 125g dark chocolate (70-75% cocoa solids), broken into small pieces
- 75g butter
- 425ml whipping cream
- 3 large eggs
- Well-chilled pouring cream (to serve) (optional)
Instructions:
Preheat oven to 180°C (350°F).
Cut bread into triangles.
Melt the chocolate and butter in a double boiler over low heat.
Once the chocolate and butter are melted, let it cool a little.
Now add in the eggs and cream and mix until fully combined.
In a large glass dish, layer the sauce with layers of the bread until it’s all used up.
Press the bread slightly to make sure it’s fully soaked through with the sauce.
Bake for 35-40 minutes or until golden brown.
Serve warm with chilled pouring cream.
Tips:
Use high-quality chocolate for the best flavor.
You can add a dash of rum for extra flavour.
Bread pudding is best served fresh, but it can be refrigerated overnight and reheated. It also freezes really well.
Chocolate Bread and Butter Pudding
Equipment
- oven
- Pyrex Glass Casserole 1.9L
Ingredients
- 6-9 slices good quality bread can use white or light brown like I used, adjust for how thick your bread is
- 125 g dark chocolate 70-75% cocoa solids, broken into small pieces
- 75 g butter
- 425 ml whipping cream
- 3 large eggs
- well-chilled pouring cream to serve (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Cut bread into triangles.
- Melt the chocolate and butter in a double boiler over low heat.
- Once the chocolate and butter are melted, let it cool a little.
- Now add in the eggs and cream and mix until fully combined.
- In a large glass dish, layer the sauce with layers of the bread until it’s all used up.
- Press the bread slightly to make sure it’s fully soaked through with the sauce.
- Bake for 35-40 minutes or until golden brown.
- Serve warm with chilled pouring cream.
Notes
- Use high-quality chocolate for the best flavor.
- You can add a dash of rum for extra flavour.
- Bread pudding is best served fresh, but it can be refrigerated overnight and reheated. It also freezes really well.
