Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Chocolate Bread & Butter Pudding
A delicious chocolatey pud - crisp and chewy on the outside, rich and gooey in the middle!
-
Cook: 40 mins
Prep: 1 hr 20 mins - 4
- Easy
Go back
Chocolate Bread & Butter Pudding
A delicious chocolatey pud - crisp and chewy on the outside, rich and gooey in the middle!
-
Cook: 40 mins
Prep: 1 hr 20 mins - 4
- Easy
Ingredients
| 1 Juvela Gluten-Free White or Fibre Loaf | |
| 150g dark chocolate (70% cocoa solids) | |
| 430ml whipping cream | |
| 4tbsp dark rum | |
| 75g salted butter | |
| 100g caster sugar | |
| 3 medium eggs, lightly beaten |
Method
- Remove the crusts from the bread and cut each slice in half.
- Break the chocolate into pieces and place in a large bowl with the cream, rum, butter and sugar.
- Place over a pan of simmering water (make sure the water does not touch the bottom of the bowl).
- Once the butter and chocolate has melted, remove the bowl from the pan and stir well to combine all the ingredients.
- In a separate bowl, whisk the eggs and then pour the chocolate mixture over them, stirring continuously.
- Lightly butter an ovenproof dish (approx 18x20x5cm).
- Pour approx 1cm of the chocolate mixture into the base of the dish and arrange so the bread triangles over the chocolate in overlapping rows so they fit snugly.
- Pour the remaining chocolate mixture over the bread, pressing down gently to ensure it is evenly covered.
- Cover and allow to sit for 1 hour.
- Preheat the oven to 180ºC/350ºF/Gas Mark 4 Remove cover and bake in a preheated oven for approx 40minutes. Serve hot or cold with cream, custard* or ice cream*.
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Available on
prescription in:
- England
- Scotland
- Wales
Available on
prescription in:
- England
- Scotland
- Wales
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