Stray away from the usual pie and coffee dessert and serve this absolutely delightful, old fashioned, easy to make treat that will delight even the pickiest of eaters.
Serve it warm, topped with ice cream, caramel syrup and a dab of whipped cream or cold, topped with fresh strawberries, whipped cream, and chocolate chips.
Simple to make, with simple ingredients, it's sure to become an instant favorite. You'll have your family and guests begging for seconds!
Ingredients
Steps To Make Chocolate Bread Pudding
Serve it warm, topped with ice cream, caramel syrup and a dab of whipped cream or cold, topped with fresh strawberries, whipped cream, and chocolate chips.
Simple to make, with simple ingredients, it's sure to become an instant favorite. You'll have your family and guests begging for seconds!
Ingredients
- 1 loaf of brioche or other white bread (about 18 slices)
- 350 mL or 11 ¾ fl oz milk
- 445 mL or 15 fl oz cream
- 3 egg yolks
- 3 whole eggs
- 100 g or 3 ½ oz sugar
- 100 g or 3 ½ oz chocolate, neatly chopped
- 200 g or 7 oz chocolate, roughly chopped
- a cup of sugar
- pinch of salt
Steps To Make Chocolate Bread Pudding
- Preheat the oven to 300ºF (150ºC)
- Cut all the brioche or bread into quarters using the large knife and place them into a large bowl.
- Pour the cream and milk into a pan, and heat over a medium high heat.
- Add the neatly-chopped chocolate and salt as soon as small bubbles appear on the surface. Stir well, and turn off the heat.
- Add the egg yolks, whole eggs and sugar to a bowl. Whisk to combine.
- Add a small amount of the hot chocolate sauce to the egg and sugar mixture, and whisk to blend. This is called "tempering" the eggs.
- Pour this mixture into the pan of the remaining hot chocolate sauce and whisk once more.
- Strain the chocolate sauce through a sieve over the bowl of bread.
- Add the roughly-chopped chocolate, and mix. Be very careful to not break up the bread. Leave to soak for 10-15 minutes.
- Pour the bread and chocolate mix into the buttered tin. Spread it evenly and pour any excess sauce over the mixture.
- Place the tin into the center of the oven and bake for roughly 35-40 minutes.
- Check to see if it is done by gently piercing the center of the loaf with a knife point or a toothpick. If a little chocolate is left on the knife or toothpick, it is ready to remove, as it should be on the moist side, and not too dry. Let it cool.
- Remove from the tin, cut into thick chunky slices.
- Serve hot or cold with raspberry sauce, cream, toffee or simply on its own.
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