Chunky Chocolate Bread and Butter Pudding This chocolate cookie is bedazzled with peanut butter chips and enriched with chocolate instant pudding! These mix and bake up fast. The dough was super delicious; it tasted like.

Ingredients of Chunky Chocolate Bread and Butter Pudding

  1. Prepare 1 large of loaf of brioche or challah bread.
  2. Prepare 1 3/4 stick of butter, softened.
  3. You need 6 oz of semi sweet chocolate broken into large pieces.
  4. It's 4 of extra large eggs.
  5. It's 2 1/2 cup of heavy cream or milk.
  6. You need 3/4 cup of granulated sugar.
  7. Prepare 1 tsp of vanilla.
  8. You need of Ice cream to top when served ( optional ).

Chunky Chocolate Bread and Butter Pudding instructions

  1. Preheat oven to 325°F..
  2. Line a 9x5x3 inch loaf pan with parchment paper..
  3. Slice the bread and butter one side with softened butter. Sprinkle the chocolate pieces over the buttered side..
  4. Form the slices back into the loaf shape and fit inside the loaf pan..
  5. In a medium bowl, beat together eggs, milk, sugar and vanilla. Pour the mixture over the bread in loaf pan. Let soak 10 minutes or until all bread is moist through..
  6. Cook for 35-40 minutes until golden and the juices have set in the middle. Remove from oven and let cool 10 minutes in pan..
  7. Serve warm with ice cream if desired..

Cut the bread into triangles and remove the crusts. Bread and butter puddings have never truly gone out of fashion, unlike many other dishes, probably because of its versatility. In this luxurious version, instead of stale white bread, use a buttery, light brioche. Added to that are the usual ingredients to make the custardy sauce, with the addition of white. Lucy Jessop and Phil Mundy's chocolate bread and butter pudding recipe is an easy winner from Essentials magazine, not too complicated or expensive to make.

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