Rich Chocolate Bread Butter Pudding Recipes

CHOCOLATE BREAD AND BUTTER PUDDING

Steps:

• Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled pouring cream poured over.

CHOCOLATE BREAD PUDDING

Steps:

• In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

RICH CHOCOLATE PUDDING

Steps:

• Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
• Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.

CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
• Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
• Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
• Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
• Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.