Chocolate Bread Pudding Recipes

Chocolate Bread Pudding Recipes

Ingredients

9 slices, each ? inch (5 mm) thick, good-quality white bread, 1 day old, taken from a large loaf
5 oz (150 g) dark chocolate (75 per cent cocoa solids)
3 oz (75 g) butter (about 5 tablespoons)
15 fl oz (425 ml) whipping cream (1.9 cups)
4 tablespoons dark rum
4 oz (110 g) caster sugar (1/2 cup - this is superfine sugar ???but you can use regular, just takes longer for sugar to dissolve)
good pinch cinnamon
3 large eggs

Prepare

Double cream, well chilled or vanilla ice cream

A shallow ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep, lightly buttered.

Direction

2. Place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely
3. Remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
4. In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly
5. Spoon about a inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread
6. Pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles
7. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a

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