Chocolate Bread Pudding

Frugalista

I'm hoping somebody will able to help me .

Ages ago, someone posted a recipe for bread pudding / bread and butter pudding, saying they added chocolate (plus other things I can't remember) and made it into a "posher", almost "dinner party" dessert.

I have done a search and come up with nothing. Please could someone point me in the right direction? Thanks in advance

Beebop

I know of a fabulous chocolate bread and butter pudding - it's a Delia one and is great for dinner parties.
Not sure which book it is in but just found it on Delias website - deliaonline.com and do a search for it - not sure I'm allowed to post links.
Hope that helps and I can honestly say it is scrummy!

MindaJ

I made a raspberry and dark chocolate bread and butter pudding last night. So yum! The ironic thing is I used croissants and didn't butter them, so it contained neither bread nor butter.

I dress up a bread and butter pudding by adding chocolate and/or berries between the layers of bread (or croissant, or hot cross bun) and mixing rum or brandy into the custard mixture.

PasturesNew

Delia's one:
http://www.deliaonline.com/recipes/type-of-dish/childrens-food/chocolate-bread-and-butter-pudding.html

Ingredients
9 slices, each ¼ inch (5 mm) thick, good-quality white bread, 1 day old, taken from a large loaf
5 oz (150 g) dark chocolate (75 per cent cocoa solids)
3 oz (75 g) butter
15 fl oz (425 ml) whipping cream
4 tablespoons dark rum
4 oz (110 g) caster sugar
good pinch cinnamon
3 large eggs

To serve:
double cream, well chilled

Equipment
You will also need a shallow ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep, lightly buttered.

Method:
Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.

Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.

Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over.

MindaJ

ooh, I hadn't thought of actually mixing the chocolate into the egg mixture! That's next time I think...

Chris25

MindaJ wrote: »

I made a raspberry and dark chocolate bread and butter pudding last night. So yum! The ironic thing is I used croissants and didn't butter them, so it contained neither bread nor butter.

.

I've used croissants before too and I love the texture of it as it comes out a bit like a souffle - so surprisingly light nice chilled too

But in the winter I prefer the more traditional type - good old stodge, steaming hot with lashings of custard

Swan_2

re the croissants

French patisseries sell 'boudin' which is similar to chocolate bread & butter pudding, it's made from leftover cakes & pastries, so you never know what's going to be in it from one day to the next, or one shop to the next

it's served cold/at room temperature & it usually has a chocolate glace icing, very easy to make at home & delicious

Actiongirl_2

Chocolate chunk bread pudding.

Roughly chop 200g of baguette and put into a large bowl.
Melt 100g of milk choc in a pan with 500g carton of fresh custard and 150ml of milk over a low hear.
Stir gently until the choc has melted. Beat in one large egg.
Pour over the bread stir well to coat and chill for at least 4 hrs.
Preheat the oven to 180c.
Spoon the mixture into a buttered 1.4 litre ovenproof dish (i just use a casserole) and bake for 30-40 mins.
Sprinkle with 1tbsp of demerara sugar, 50g of chopped walnuts, and 50g of choc chunks. Continue to cook for 20-30 mins until set lightly.
Serve warm with double cream.

I hope this helps you!

funky_snow

The Delia one is delish!!!!
What would you expect with that much chocolate and cream!!!!

avinabacca

AAAAAAAARGH!!!!!

Bread Pudding and Bread and Butter Pudding are two totally different things!!!!!! :mad:

Bread Pudding

Bread and Butter Pudding

I think most of you know this - but it's disappointing to find that the wonderful, dense, richly-spiced-and-fruited bread pudding you thought was coming is actually this soggy, eggy, curled-up-slices-of-old-bread monstrosity.

Accept no imitations.

thriftlady_2

avinabacca wrote: »

AAAAAAAARGH!!!!!

Bread Pudding and Bread and Butter Pudding are two totally different things!!!!!! :mad:

.

Absolutely -two entirely different creations (apart from the fact that they are both made of leftover bread). I like them both;):D

To the OP, try google images for 'chocolate bread and butter pudding' and then 'chocolate bread pudding'.