Food & Drink

How To Make Chocolate Bread Pudding

Chocolate Bread Recipe. A mouth-watering, sticky chocolate dessert or indulgent snack. Enjoy our Chocolate Bread recipe. Enlarge

How To Make Chocolate Bread Pudding

Chocolate Bread Recipe. A mouth-watering, sticky chocolate dessert or indulgent snack. Enjoy our Chocolate Bread recipe.

Prep:
25m
Cook:
40m
Total:
1h:5m
Serves:
6 to 8
Temp:
150° c  -  300° f

Step 1: You will need

  • 1 loaf of brioche or other white bread (about 18 slices)
  • 350 ml milk
  • 450 ml cream
  • 3 egg yolks
  • 3 eggs
  • 100 g sugar
  • 100 g chocolate, neatly chopped
  • 200 g chocolate roughly chopped
  • a pinch of salt
  • 1 saucepan
  • 2 bowls
  • 1 whisk
  • 1 2litre mould- buttered
  • 1 spoon
  • 1 wooden spoon
  • 1 small knife
  • 1 sieve
  • 1 cutting board
  • 1 large knife

Step 2: Preheat the oven

Preheat the oven to 150ºC (300ºF/ gas mark 2).

Step 3: Cut the bread

Using the large knife, cut all the brioche or bread into quarters and put them into a large bowl.

Step 4: Make the chocolate sauce

Place the pan on a medium high heat, add the cream and milk and heat. As soon as you begin to see small bubbles on the surface, add the 100g of neatly-chopped chocolate, the salt, stir in and turn off the heat.

Step 5: Mix the eggs into the sauce

To a bowl, add the egg yolks, whole eggs and sugar and whisk well to combine. Add a small amount of the hot chocolate sauce and whisk together. Pour this back into the pan and whisk once again.

Step 6: Strain the sauce

Place a sieve over the bowl of bread and strain through the chocolate sauce. Shake over the 200g of roughly-chopped chocolate and mix, being very careful not to break up the bread. Leave to soak for 10-15 minutes.

Step 7: Transfer to tin

Pour the bread and chocolate mix into the buttered tin. Spread it evenly and pour over any excess sauce.

Step 8: Bake

Place the tin into the centre of the oven and bake for roughly 35-40 minutes.

Check to see if it's done by gently piercing the centre of the loaf with a knife point. If a little chocolate is left on the knife it is ready to remove as we don't want it too dry. Leave to cool down.

Step 9: Serve

Remove from the tin, cut into thick chunky slices and serve hot or cold with raspberry sauce, cream, toffee or simply on its own.