Chocolate Bread and Butter Pudding

Ingredients

 

12 pieces of fresh bread (Can use Gluten Free Bread)

Butter / Margarine

Chocolate Dots

100g Castor Sugar

2 x Eggs

2 x Egg Yolks

300ml Cream

 

Method

 

Butter all the pieces of bread, remove the crusts and cut in half.

 

Layer in a square casserole dish, sprinkling the chocolate dots between layers.

 

I was able to get 3 layers out of this amount of bread.  Note: Don’t sprinkle chocolate on the top layer as it will burn.

 

Heat cream without boiling. Mix the eggs, egg yolks and caster sugar and add to cream.

 

Then gently pour the mixture over the bread.

 

Cover dish with foil.

 

Place casserole dish in a bigger dish (roasting dish perhaps) and fill the outer dish with water, approximately an inch deep (or half the height of the pudding dish).

 

Place in a pre-heated oven at 180C, cook for 15 minutes.  Remove the foil and cook for a further 15 minutes.

 

Serve to your liking.

 

What’s my liking you ask?

 

I prefer my Chocolate Bread & Butter Pudding served with a little cream and a ganache  (50% cream, 50% chocolate, mixed over stove top to form a ganache).  Plus a little fresh strawberry to the side.