I freestyled the chocolate bread and butter pudding a bit because using up bits of various slightly old loaves is what this pudding is all about, it seems a waste to cut crusts off, I like a breadier pudding than the original recipe and I didn’t have the cash on me for the rum!
I don’t know if this would have been even better if I’d followed the original recipe, but it is (I’m eating a slice now!) delicious. Like a brownie, but somehow feels better for you… I don’t know if that’s actually the case but I’m not going to look it up for fear of bursting my bubble!
The crusts provide a chewy interlude to the squidy chocolatey goodness and the various breads can’t be told from each other so no need for all white bread really. Really really good, you could serve this to friends over for dinner, supply a bit of cream to pour over it and voila, new favourite.
Extra useful that you can (and should) prepare it 2 days in advance to increase the soakage of chocolate through the bread.
Original recipe at http://bit.ly/ciFTtN if you fancy the prettier, boozier version.
Recipe states: 9 slices bread, 1 day old, each slice 5mm thick, taken from a large loaf
I have used: half a white poppy bloomer sliced thinly, crusts on, and a few slices of presliced granary bread I had in the freezer as much more bread was required than expected. There’s a lot of liquid there!
The rest of the ingredients…
150g dark chocolate, (min 75% cocoa solids, I used 85%)
240ml whipping cream
110g caster sugar
1 pinch cinnamon
3 large eggs
Grease the ovenproof dish (approx 18 x 23cm).
Slice your bread fairly thinly, I got mine as close to 5mm thick as possible with my carving skills.
Put the chocolate, cream, sugar, butter and cinnamon in a bowl over a pan of simmering water and wait until the butter and chocolate have melted and the sugar has completely dissolved. Remove from the heat and give it a good stir.
Whisk the eggs separately, then pour the chocolate mixture over them and whisk everything together well. At this point the mixture finally takes on a totally smooth glossy texture (and smells amazing!).
Pour a shallow layer of the chocolate mixture into the base of the dish and arrange a layer of bread over it. Pour half of the remaining chocolate mixture over the bread as evenly as possible, then arrange the bread over that, finishing off with a layer of chocolate. Make sure that all of the bread is covered in liquid, press any bare bits of bread gently into the liquid if you need to so it gets a coating.
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 180C (gas mark 4). Remove the clingfilm and bake on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Let it stand for 10 mins before eating.