Saturday, February 14, 2015
Chocolate Bread and Butter Pudding
This must be started the day before needed as it needs to sit in the Fridge for 24 hours to absorb the custard.
The chocolate sauce is delicious as it contains Rum. Leave this out if you wish.
To do my research I went to Eatyourbooks. If you don't know about this web site, check it out.
I finally chose 2 very different recipes and adapted them to the TMX.
First the chocolate sauce, adapted from Monday Morning Cooking Club. Make this First.
Measure into TMX bowl
100g best dark chocolate, I used Lindt
240g thickened cream
90g caster sugar
45g unsalted butter
Pinch of ground Cinnamon
Mix, 5 minutes/ 90/ speed 4.
Set aside in jug, cover and put in fridge.
Bread and Butter Pudding, adapted from Belinda Jeffery's Lemon and blueberry bread and Butter pudding.
Buy a large loaf of the cheapest day old bread from the Supermarket and trim the crusts off.
Butter all slices on one side.
Into TMX bowl place
4 large eggs
1 egg yolk
200 g caster sugar
625 mls of milk
150 mls cream
Slosh of vanilla
Handful of chocolate chips
Mix, speed 4, 30 seconds, leave in bowl .
In a large deep oven proof dish, pour a little of the custard over the bottom.
Place a flat layer of bread slices, not over lapping.
Place a few spoonfuls of chocolate sauce over the bread.
Cut the remaining bread into triangles and place a row of these over the first layer.
Then another layer until all bread is used.
Spoon blobs of chocolate sauce between layers and over and around top layer. See photo.
Pour remaining custard over all the bread.
Sprinkle with chocolate chips
Place an oven dish to weigh down the bread into the custard.
Cover with plastic wrap and refrigerate for 24 hours.
Bake in the Center of oven at 180 o C for 50 to 60 minutes.
Bake untill puffed and with the edges of the bread brown. Test with knife by lifting up a slice. There should be no liquid.
If baking in a tin, sit this in an larger tin, that has boiling water poured around it.
Serve with extra chocolate sauce and cream.