Rich Chocolate Bread Butter Pudding Food

CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Prepare Bread Pudding 1-2 days in Advance
• Remove crusts from the sliced bread. You should have about 9, square (ish) pieces of bread. Cut into 4 triangles. In a glass bowl set over a saucepan with barely simmering water (make sure the bowl does not touch the water), place chocolate pieces, whipping cream, bourbon, sugar, butter and cinnamon.
• Wait until the chocolate and butter have melted, stirring gently making sure sugar has dissolved. Remove the bowl from heat and give it a good stir to mix all of the ingredients.
• In a small mixing bowl, whisk the eggs. Using a ladle, while whisking, pour the a small amount of eggs into the chocolate mixture to temper the eggs, so you do not cook them! Continue adding a little at a time until you have added an entire ladle of eggs. Whisk egg-chocolate mixture into the balance of the eggs until thoroughly blended.
• Lightly butter casserole dish (butter is better than spray oil in this case as it will add to the richness of the pudding and keep it from sticking).
• Ladle about ½ inch of the chocolate mixture into the dish, arranging one layer of the bread triangles over the chocolate, overlapping in rows. Pour half the remaining chocolate mixture over the first layer. Repeat with the rest of the bread triangles finishing off with the rest of the chocolate mixture.
• Use a fork to gently press the bread into the liquid mixture making sure all pieces are soaked. Cover the dish with plastic wrap, allowing to sit at room temperature for 2 hours before transferring to the fridge for a minimum of 24 hours, ideally 48 hours, but due to life getting in the way, mine sat for 5 days in the fridge and turned out amazing.
• Baking Chocolate Bread Pudding
• Preheat oven to 350° F and move oven rack to higher side of oven (not all the way to the top). Remove plastic wrap from dish and bake for 30-35 minutes, checking at 25. Top should be crunch and the inside "soft and squidgy" a quote from the original recipe, love that description! Let stand for 10 minutes before serving. Serve with well chilled heavy cream or try it with this amazing Creme Anglaise!

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.

CHOCOLATE BREAD AND BUTTER PUDDING

Steps:

• Pour the cream, milk, and chocolate in a medium saucepan over medium-low heat until the chocolate melts. Remove from the heat and set aside.
• In a medium bowl, whisk the egg yolks with the sugar.
• Gradually pour the chocolate mixture into the eggs swiftly whisking as you go. Strain through a fine sieve to remove any lumps.
• Stir in the vanilla and salt. Set aside to cool down for 30 minutes minimum.
• Butter the slices of bread. Remove the crusts and cut them into cubes.
• Add the bread into the cooled custard, pushing it down with a spatula until submerged. Let it stand for a minimum of 20 minutes as the bread soaks up the custard. I usually let it soak overnight.
• Butter an 8-inch x 8-inch casserole dish. Pour in your bread pudding.
• Bake at 325°F (170°C) for 35-40 minutes. until firm on top. I'm ok with a very slight jiggle in the middle as the pudding will continue to cook once it's out of the oven.
• Serve warm with vanilla ice cream. Store in the fridge for up to 3 days.

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 PUDDING W/ PEANUT BUTTER SAUCE

Steps:

• Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
• Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature. (yields 1 cup).

BREAD & BUTTER PUDDING

Steps:

• Soak sultanas and currants in the rum for 1 hour.
• Preheat oven to 180C degrees.
• Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding.
• Place it in the oven.
• Butter the baking dish.
• Butter the bread.
• Cut into triangles and arrange in the dish, alternately with the fruit, until all are used.
• In a bowl, whisk together the eggs and sugar until pale.
• Heat the milk to boiling point and whisk into the egg mixture.
• Add any remaining rum and the vanilla.
• Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard.
• Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set.
• If the top browns too quickly, place tin foil over it to prevent burning.
• Serve warm with ice cream or cream.

CHOCOLATE PEANUT BUTTER PUDDING

Steps:

• Pour milk into bowl.
• Add in Peanut Butter and pudding mix.
• Beat slowly after until mixed.
• Mix no longer than a minute.
• Pour the mixture into serving cups or dishes.
• Let set for about 5 minutes,refridgerate shortly before serving.
• Nice garnishes may be,chopped nuts,chocolate sprinkles.

RICH CHOCOLATE BREAD & BUTTER PUDDING

Steps:

• Preheat oven to 150°C.
• Grease a 20cm x 30cm oven-proof dish and scatter with the dried fruit / nuts (if being used).
• Place the double cream and milk into a pan and bring to the boil. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
• In a bowl, beat together the egg yolks and sugar until smooth. Stir into the cooled chocolate-cream mixture. Stir until smooth.
• Dip the croissant slices into the chocolate sauce and then layer them in the oven-proof dish, overlapping the slices as you go.
• Place the dish into a roasting pan and fill the roasting pan to 2/3 full with boiling water.
• Bake for 25 - 30 minutes until the sauce has thickened.
• Whip the 125ml cream and use to serve with the pudding.