CHOCOLATE BREAD PUDDING

Bread & Buns : How To Make Chocolate Bread Pudding

A mouth-watering, sticky chocolate dessert or indulgent snack.

SERVINGS : 6 - 8

Preparation Time : 25 minutes
Cooking Time : 40 minutes

INGREDIENTS
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 2 litre mould- buttered
1 spoon
1 wooden spoon
1 small knife
1 sieve
1 cutting board
1 large knife

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 150°C ( 300°F / gas mark 2 ).

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

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 100 gr of neatly-chopped chocolate, the salt, stir in and turn off the heat.

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.

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

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

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.

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.