How To Make Chocolate Bread Pudding
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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.
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