Bread and Better

Bread and Better

Thursday, 5 January 2017

Spiced Chocolate Bread and Butter Pudding

This treat is a chocolaty twist on the traditional bread and butter pudding. I just used a plain sliced white loaf to make my dessert, but if you have any left over panettone from Christmas, that would work well too.

Serves 8

For the pudding:
1 400g-500g white loaf, cut into thick slices (brioche, panettone or a fruit loaf would work well here too).
700ml semi-skimmed milk
Zest of an orange
3 teaspoons cocoa powder
½ teaspoon grated nutmeg
50g white chocolate chips
3 large eggs
1 teaspoon vanilla extract
100g caster sugar

Pre-heat the oven to 140 degrees c.
Cut the slices of bread in half diagonally, so that they form triangle shapes.
Place the triangles into a large rectangle or oval baking dish (around 20cm x 30cm), making sure you squash them in, so that no big gaps remain.
Heat the milk, sugar, cocoa powder and vanilla in a large pan over a medium heat, until the milk just starts to bubble.
Take the pan off the heat, and leave to cool slightly.
Beat the eggs in a large jug and then combine with the slightly cooled milk mixture.
Pour the milk and eggs over the bread triangles and then scatter over the orange zest, white chocolate chips and nutmeg.
Bake the pudding for around 40 minutes, or until the bread has absorbed all of the chocolaty custard.

Serve warm, straight from the oven, with a nice big scoop of vanilla ice cream.

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