Making Cooking Easy: The Best Of Chef Raphael
Warm up this chilly season with a decadent serving of Chocolate Bread & Butter Pudding — the ultimate comfort dessert for cold days. Made with everyday ingredients and best prepared using old bread, this pudding features rich, custard-soaked layers and is served with a generous drizzle of chocolate sauce for an extra indulgent finish. You can also skip the chocolate and try it with raisins, or enjoy it plain to suit your taste. Whether shared with loved ones or enjoyed solo with a warm drink, this cosy bake is a delicious way to make the most of the season.
Chef Raphael – Bringing The Culinary Experience To Your Home
CHOCOLATE BREAD & BUTTER PUDDING
CHOCOLATE BREAD & BUTTER PUDDING
INGREDIENTS
3 eggs
6 slices of bread (day old bread)
300ml milk
200ml whipping cream
60g sugar
30g margarine/butter
2 Tbsp apricot jam/marmalade
2 Tbsp water
Dark chocolate (the amount depends on your preference)
METHOD
STEP 1
Begin by applying butter/margarine on both sides of the bread slices then cut into 2 diagonally, to form triangles.
STEP 2
Chop up some dark chocolate into small pieces & sprinkle the pieces onto the bottom of an oven-safe baking dish.
STEP 3
Arrange the slices cut in triangles, overlapping the slices to cover the whole dish.
STEP 4
In a bowl, slightly beat all the eggs, then add the sugar, milk and whipping cream and whisk all ingredients, until well combined then pour on top of the slices.
STEP 5
Gently press down the slices of bread so they can soak up the mixture & leave to rest for about 30 minutes, or until the slices are fully submerged into the liquid.
STEP 6
Preheat the oven at 180 degrees. In the meantime, pour some boiling water in a larger baking tin (the baking tin should be larger than the oven-safe baking dish). The hot water will help create the steam required to cook the bread pudding well without drying it.
STEP 7
Place the baking dish into the water bath and then place it into the hot oven and bake for 30–40 minutes, until the centre is slightly moist but not runny & the bread is golden brown.
STEP 8
While your dish is baking, heat up some apricot jam/marmalade on a non-stick pan and add water to make it runny, then allow this to boil until it reaches a thick liquid consistency that you can brush on top of the bread pudding.
STEP 9
When your bread pudding is ready, take it out of the oven and gently brush the apricot jam/marmalade on top of the hot pudding, which will give it a shiny delicious finish, then cut into equal-sized pieces to serve.
Serve hot on a plate with a drizzle of chocolate sauce & enjoy with a warm drink!
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