Chunky Chocolate Bread and Butter Pudding
Chunky Chocolate Bread and Butter Pudding

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chunky chocolate bread and butter pudding. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chunky Chocolate Bread and Butter Pudding is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Chunky Chocolate Bread and Butter Pudding is something which I have loved my entire life.

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To begin with this particular recipe, we must first prepare a few components. You can have chunky chocolate bread and butter pudding using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chunky Chocolate Bread and Butter Pudding:
  1. Take loaf of brioche or challah bread
  2. Get butter, softened
  3. Make ready semi sweet chocolate broken into large pieces
  4. Take extra large eggs
  5. Make ready heavy cream or milk
  6. Prepare granulated sugar
  7. Prepare vanilla
  8. Take Ice cream to top when served ( optional )

Whisk the eggs and then fold into the chocolate mixture. Whisk in the vanilla extract, sugar, and salt. Place the cubed bread in the pan. Pour the custard evenly over the bread and toss lightly, trying to get it to absorb without squashing the bread too much.

Instructions to make Chunky Chocolate Bread and Butter Pudding:
  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.

Place the cubed bread in the pan. Pour the custard evenly over the bread and toss lightly, trying to get it to absorb without squashing the bread too much. Add the chocolate chunks and again toss gently to distribute. Cover the pan with tin foil and cook until it reaches an. Add chocolate and stir until melted.

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