Chocolate Bread and Butter Pudding
A twist on this delicious dessert that dates back to the 17th Century. The perfect way to use up your stale bread and pastries - a sweet, Winter comfort food. Serve with vanilla bean ice cream and fresh cream or creme anglaise.
500g stale sweet bread (croissants, pastries, any sweet bread), sliced thickly
150g dark chocolate
4 free range eggs
2 whole oranges, zested
50g chocolate buttons
Pre heat the oven to 160 degrees C.
Place a saucepan over a medium high heat and add the cream, milk and orange zest. Bring to a gentle boil. Add the hcocolate an stir until melted completely.
Remove the sauce pan from the heat and set aside. In the meantime, in a separate bowl mix together the eggs and sugar until well combined.
Stir the egg and sugar mixture through the chocolate mixture.
Take a large tray and place down a layer of the sweet bread slices. Pour over a little of the wet mixture and sprinkle over a few chocolate buttons. Repeat until all the ingredients is used.
Sprinkle a little sugar on top and place in the oven. Bake for 25-30 minutes or until cooked through and the the top is crispy.
Allow to cool in the tray slightly, cut and serve.