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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chunky chocolate bread and butter pudding. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Chunky Chocolate Bread and Butter Pudding is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chunky Chocolate Bread and Butter Pudding is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook chunky chocolate bread and butter pudding using 8 ingredients and 7 steps. Here is how you cook it.

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

It's so simple but so good - and even better prepared two days in advance. Serve in small portions because it is very rich. Remove the crusts from the bread and cut into triangles. Place the chocolate, cream, rum, sugar and butter into a bowl and place over a pot of water to gently melt the chocolate and butter.

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.

Remove the crusts from the bread and cut into triangles. Place the chocolate, cream, rum, sugar and butter into a bowl and place over a pot of water to gently melt the chocolate and butter. 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.

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