Chocolate Bread and Butter Pudding
Indulge in the richness of dark chocolate decadent bread pudding. Perfect for a cold evening or special occasion.
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
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.