Death by Chocolate Bread and Butter pudding. This classic bread and butter pudding brings out all the right feelings of nostalgia. An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe.
I dished everyone's bread pudding up, added the chocolate sauce and then garnished with a chocolate covered. Try this rich chocolate bread and butter pudding recipe for a luxurious twist on the classic pud. Whisk until smooth, then liberally drizzle over the pudding before serving. You can cook Death by Chocolate Bread and Butter pudding using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Death by Chocolate Bread and Butter pudding
- It's 300 ml of thick double cream.
- Prepare 150 ml of single cream.
- Prepare 2 of egg yolks.
- You need 100 g of Dark Chocolate (85%).
- You need 2 tbsp of Hazelnut Spread.
- You need 280 g of Brioche (approx. 6 thick slices).
- Prepare 3 tsp of caster sugar.
- It's 25 g of butter.
A quick and easy to make Chocolate Bread and Butter Pudding Recipe from Cadbury Recipes. 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. We recommend serving this chocolate bread and butter pudding with our goodtoknow chocolate custard! Cocoa powder and chocolate chips make this banana bread a chocolate lover's dream.
Death by Chocolate Bread and Butter pudding instructions
- Pre heat an oven to 180°C fan.
- Add all of the cream, dark chocolate (broken up) and hazlenut spread to a pan and put on a medium-low heat. Stir regularly until the chocolate is fully melted..
- Meanwhile, use some of the butter to grease and oven proof dish, keep the rest to butter the brioche..
- Slice the Brioche and line the dish..
- Add the egg yolks and caster sugar to a bowl and beat with a whisk until it creates a pale creamy texture. Once the chocolate and cream is ready, pour a small amount into the bowl with the creamed eggs. Beat with a whisk and then pour back in to the pan with the rest of the cream and chocolate..
- Continue to heat over a medium-low heat until it begins to thicken. Once it is ready, pour slowly over the brioche, giving time for it to be absorded and not spill over the edge of the dish..
- Place in the oven for 30mins..
- Serve warm..
In another large bowl, combine sugar, butter, egg and egg yolk, buttermilk or sour cream, and vanilla until smooth. Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and chocolate. 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. Bread and butter puddings can often be dry but not this one. Cover the bread layer with half of the chocolate mix, then sprinkle on the prunes.
