Chocolate Bread and Butter Pudding Recipe

INGREDIENTS

6 large Pain du Chocolat (choolate bread)

300 mls Single cream

150 mls Semi skimmed Milk

4 large eggs

100g Caster sugar

½ Teaspoon Vanilla extract

PREPARATION TIME: 1 minute
 
COOKING TIME: 1 hour
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: Four servings
 
EQUIPMENT: Oven-proof baking dish

PREPARATION

Turn the oven on to 180°C / Fan 160°C / 350°F / Gas Mark 4

RECIPE INSTRUCTIONS

STEP 1

Cut your Pain du Chocolat into slices, 3 – 4 cm thick. Lightly butter them.
Butter an oven proof dish generously, and arrange the slices at the base of the dish.
Pour the cream and milk into a pan and allow to simmer for 5 minutes.

STEP 2

Whisk the eggs and then add the caster sugar and vanilla extract (to taste). Add this mixture to the hot cream and milk.

STEP 3

This mixture should then be poured over the Pain du Chocolat and left standing for 20 minutes, or until they have soaked up a lot of the liquid.

STEP 4

Stand the oven proof dish in a roasting tray and half fill the tray (the space around the dish) with boiling water.

STEP 5

Bake for 30 minutes until top goes golden and custard has set.