Recipe: Appetizing Chunky Chocolate Bread and Butter Pudding

Chunky Chocolate Bread and Butter Pudding. Spread the remaining butter over one side of the slices of bread. Spread liberally with the chunky thick marmalade. Beat the eggs in a large jug, then add the milk and vanilla extract.

This chocolate cookie is bedazzled with peanut butter chips and enriched with chocolate instant pudding! These mix and bake up fast. The dough was super delicious; it tasted like. You can have Chunky Chocolate Bread and Butter Pudding using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chunky Chocolate Bread and Butter Pudding

1. Prepare 1 large of loaf of brioche or challah bread.
2. You need 1 3/4 stick of butter, softened.
3. You need 6 oz of semi sweet chocolate broken into large pieces.
4. It's 4 of extra large eggs.
5. You need 2 1/2 cup of heavy cream or milk.
6. It's 3/4 cup of granulated sugar.
7. Prepare 1 tsp of vanilla.
8. Prepare of Ice cream to top when served ( optional ).

Pour over the remaining chocolate mixture and press the bread gently with the back of a spoon so that most of it is covered by the custard. Remove the clingfilm and sprinkle with a pinch of sea salt flakes, if you like. How to Make Chocolate Bread and Butter Pudding. Start by spreading the bread with chocolate spread.

Chunky Chocolate Bread and Butter Pudding instructions

1. Preheat oven to 325°F..
2. Line a 9x5x3 inch loaf pan with parchment paper..
3. Slice the bread and butter one side with softened butter. Sprinkle the chocolate pieces over the buttered side..
4. Form the slices back into the loaf shape and fit inside the loaf pan..
5. In a medium bowl, beat together eggs, milk, sugar and vanilla. Pour the mixture over the bread in loaf pan. Let soak 10 minutes or until all bread is moist through..
6. Cook for 35-40 minutes until golden and the juices have set in the middle. Remove from oven and let cool 10 minutes in pan..
7. Serve warm with ice cream if desired..

Cut the bread into triangles and remove the crusts. Bread and butter puddings have never truly gone out of fashion, unlike many other dishes, probably because of its versatility. In this luxurious version, instead of stale white bread, use a buttery, light brioche. Added to that are the usual ingredients to make the custardy sauce, with the addition of white. Lucy Jessop and Phil Mundy's chocolate bread and butter pudding recipe is an easy winner from Essentials magazine, not too complicated or expensive to make.

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