Triple Chocolate Bread & Butter Pudding Recipe

This decadent chocolate bread and butter pudding is melt in the mouth-dark and milk chocolate custard is heaven with bursts of milk chocolate drops. The sweet smell of it puts me in a serene state of mind. With the rich deep and light shades of brown on every delicious brioche layer this pudding is my portion of happiness.

OK...OK! I'm going OTT but seriously this is a great pudding! It's that time of the year where we tend to consume a lot of calories. So I thought what the heck lets make a moreish chocolate pudding-triple chocolate bread & butter pudding. TRIPLE? Yes guys, spoil yourself with this- a chocolate explosion. What's great is that this can be prepared in advance (up to three days), so it's a good bet to make for Christmas Day. A lot of people on Facebook and Instagram have requested for this recipe...so here you go my loves!

Triple Chocolate Bread & Butter Pudding Recipe

Serves 10-12

Ingredients

Part 1- Dark Chocolate Custard- This step should be done 2 days hours before you want to cook.

• 75g unsalted butter, room temp, cut into cubes- extra will be needed to grease the dish
• 10 slices of a 500g French sliced chocolate chip brioche loaf, cut into triangles
• 150g dark chocolate, roughly broken into bits, I used MOSER ROTH Dark Bar 70% Cocoa and bought 2 bars
• 300ml whipping cream
• 1 tbsp. golden syrup
• 4 eggs

Part 2- Milk Chocolate Custard

• 25g unsalted butter, room temp, cut into cubes
• 100g milk chocolate chips (or you can use any milk chocolate, roughly chopped)
• 200ml double cream
• 2 eggs
• Icing sugar to dust
• Optional: Demerara sugar and/or chopped nuts

Method

Grease a deep dish- there aren't exact measurements on the dish size (as you can see I just put as many as I could fit in) so I'd say 30 cm x 25 cm baking dish would be good enough. Arrange the bread slices like so (the bit in the middle was a slice cut into quarters)

On a low heat add a pan with water and warm it up until it simmers. Find a Pyrex bowl and set over the pan (ensure it does not touch the water). In the Pyrex bowl add the ingredients from part 1 in blue writing.

 Keep mixing until it resembles something like below, then switch the gas off

In a glass jug beat the eggs. Add the chocolate mixture to the eggs and beat until smooth and combined- it will become glossy and thick. Press the bread down and pour the chocolate mixture onto the bread, make sure it cools down, cover with cling film and refrigerate for 12 hours at least.

The following day when you take the pudding out of the fridge it will be ROCK HARD- but that's how it's meant to be. You will now need to make the second chocolate mixture (milk chocolate) by following the same process from part one but you will be using part 2 ingredients in purple writing. This mixture is extremely runny- like water but this is how it's meant to be, it will also be very light in colour. Pour into the dish and refrigerate for a further 12 hours

When you are ready to cook, preheat the oven to 180ºC and bake it for around 30 minutes. When it's cooked leave it on the side to cool for 10 minutes. Serve with vanilla ice-cream or crème fraîche (I prefer Carte D'Or vanilla ice-cream)

I totally forgot this step but add Demerara sugar on the top before cooking if you like a crispy top, you could also try adding nuts such as hazlenuts. I dusted it off with icing sugar. The different layers of chocolate are so good! Unfortunately I found it difficult to present the bread and butter pudding- but I tried. But what's important is the taste and it's the sh*t!

 

So here you go, although a few steps are involved it is very easy to make. I regretted not making more! If you make this pudding please take pictures and tag #basibeauty.

 

Happy Friday.

 

Kimren xo