We are onto our 5th challenge on Violet's Pantry. Different members set 3 recipes for others to try....it is a great way to get off your bum and try something new, which is why I am so enjoying participating. This time the recipe that jumped out at me was this one set by Glossy, Chocolate Bread and Butter Pudding! I always enjoy bread and butter pudding, there is something about the custardy texture of it that I love, plus it can be as austere or as luxury as you want to make it. This one is definitely on the luxury end of the spectrum. My sweet tooth felt it could have been a little sweeter, so I served it with icecream. Anyway, it was readily devoured and there was plenty leftover for the next day!
Four star chocolate bread pudding
12oz bread (brioche, challah or white ) preferably stale
½ cup plump raisins
3 cups whole milk
1 cup double cream
3 large eggs
4 large egg yolks
½ cup sugar
6oz dark chocolate finely chopped.
You will need a 9 x 13 inch baking dish and a roasting tin big enough to hold the baking dish and hot water.
Cut the bread into 1 inch cubes. If the bread is stale, put it and the raisins into the baking dish. If it is not stale, spread it out on a baking tray lined with greaseproof paper and bake in a 180C / 350F / Gas mark 4 oven to stale for 10 mins. Then toss it into the pan (with the fruit).
Bring the milk and cream to the boil.
Fill the kettle with water and put it on to boil. Meanwhile whisk the eggs, yolks and sugar together in a bowl. Still whisking slowly drizzle in about one quarter of the hot milk. Whisking all the time slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth.
Rap the bowl against the counter to knock out any bubbles that have formed then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back of the spoon treatment now and then for 30 mins.
Put the baking dish into the roasting tin and carefully pour enough hot water into the roasting tin so it comes half way up the side of the baking dish.
Bake for 35 mins at 180C / 350F / Gas mark 4 or until the pudding is uniformally puffed. The top is dull and dry and a thin knife inserted deep into the centre comes out clean.
Transfer the baking pan to a rack and cool to room temperature. Serve sprinkled with icing sugar either alone or with cream or creme anglais.