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Chocolate bread and butter pudding

 
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Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford

Serving size: Serves 6
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate bread and butter pudding
INGREDIENTS

1½ cups (375ml) milk
2 cups (500ml) cream
1/3 cup (75g) caster sugar
1 vanilla bean or 1 teaspoon
vanilla bean paste
4 eggs
2 small (200g) brioche, sliced thickly
100g dark eating chocolate,
chopped coarsely
1/3 cup (40g) coarsely chopped
toasted pecans
METHOD

Preheat the oven to moderate (180°C/160°C fan-forced).

Combine milk, cream and sugar in a small saucepan. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan, or if using, add vanilla bean paste. Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.

Whisk eggs in large bowl; whisking constantly, pour hot milk mixture into eggs.

Grease a shallow 2-litre (8-cup) ovenproof dish; layer brioche, chocolate and nuts, overlapping brioche slightly, in the dish. Pour hot milk mixture over brioche.

Place the dish in a large baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, in a moderate oven for about 45 minutes or until pudding sets. Remove the pudding from the baking dish; stand for 5 minutes before serving
 
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User comments
This looks great I can't wait to try it out! Yummmmmmmmmmmmmmmm!!!!!

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