Ingredients for Double Choc Bread And Butter Pudding
- Rolls
- 500ml whole milk
- Caster Sugar
- 4 large eggs
- Chocolate Chips
- Vanilla Pod
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How to Make Double Choc Bread And Butter Pudding
- Preheat oven to 325°F (160°C) or gas mark 4.
- Grease a suitable baking dish (approximately 8x8 inches or similar).
- Tear 400g brioche bread into bite-sized pieces and arrange evenly in the prepared baking dish.
- Sprinkle 100g dark chocolate chips and 100g milk chocolate chips evenly over the brioche, pressing gently into the bread.
- In a large bowl, whisk together 4 large eggs, 500ml whole milk, 100g caster sugar, and 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract).
- Pour the custard mixture evenly over the brioche and chocolate chips. Gently press down to submerge the bread. Let it sit for 10 minutes to allow the bread to absorb some of the custard.
- Bake for 45-55 minutes, or until the pudding is golden brown and set. The custard should be set and the top nicely browned.
- Let the pudding cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
349g
Fat
99g
Carbs
58g