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Chocolate Bread and Butter Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a wonderfully melty, gooey chocolate pudding which is a perfect winter warm up (but gets instantly devoured in the summertime as well!). It is quick and easy to make, and I've never met anyone who didn't like it.

This is a wonderfully melty, gooey chocolate pudding which is a perfect winter warm up (but gets instantly devoured in the summertime as well!). It is quick and easy to make, and I've never met anyone who didn't like it.

Ingredients

Serves: 5

Metric Cups
  • 1 fruit bread
  • butter
  • 120 grams dark chocolate
  • 60 grams milk chocolate
  • 2 egg yolks
  • 300 millilitres double cream
  • 85 grams caster sugar
  • 3 drops vanilla essence
  • 1 fruit bread
  • butter
  • 4¼ ounces bittersweet chocolate
  • 2⅛ ounces milk chocolate
  • 2 egg yolks
  • 11 fluid ounce heavy cream
  • 3 ounces superfine sugar
  • 3 drops vanilla essence

Method

Chocolate Bread and Butter Pudding is a community recipe submitted by HarrietJPage and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180°C.
  • First, make the chocolate custard.
  • Stir the cream over a low heat until simmering, but don't let it boil. While this is happening, beat the egg yolks until they have thickened.
  • Add the egg yolks and the vanilla essence to the cream and continue to stir. Add the sugar a little at a time until the whole mixture has thickened slightly.
  • Remove from the heat and add the dark chocolate, a little at a time, and stir until incorporated. It may look a little grainy or foamy to begin with, but persevere and beat until you have thick, glossy, rich mixture. Set this aside.
  • Thinly butter both sides of the fruit bread and cut into triangles. You will need enough to cover the bottom of your dish twice.
  • Line the bottom of your dish with one layer of fruit bread. Then break the milk chocolate into chunks and dot about the dish. Apply another layer of the fruit bread.
  • Pour the chocolate custard over the bread, trying to get an even coverage.
  • Put the dish in the oven and bake for about 25 minutes - but keep an eye on it because the chocolate can burn easily. When ready, the bread will have crisped and the custard will have set to a beautiful jelly-like consistency.
  • Preheat the oven to 180°C.
  • First, make the chocolate custard.
  • Stir the cream over a low heat until simmering, but don't let it boil. While this is happening, beat the egg yolks until they have thickened.
  • Add the egg yolks and the vanilla essence to the cream and continue to stir. Add the sugar a little at a time until the whole mixture has thickened slightly.
  • Remove from the heat and add the bittersweet chocolate, a little at a time, and stir until incorporated. It may look a little grainy or foamy to begin with, but persevere and beat until you have thick, glossy, rich mixture. Set this aside.
  • Thinly butter both sides of the fruit bread and cut into triangles. You will need enough to cover the bottom of your dish twice.
  • Line the bottom of your dish with one layer of fruit bread. Then break the milk chocolate into chunks and dot about the dish. Apply another layer of the fruit bread.
  • Pour the chocolate custard over the bread, trying to get an even coverage.
  • Put the dish in the oven and bake for about 25 minutes - but keep an eye on it because the chocolate can burn easily. When ready, the bread will have crisped and the custard will have set to a beautiful jelly-like consistency.
  • Tell us what you think