Chocolate bread pudding

Chocolate bread pudding

Ingredients


2 large eggs
3 large egg yolks
100g sugar
150g hot chocolate mix
500ml half fat milk
200ml full fat milk
50ml espresso
1 tbsp. vanilla extract
2 tbsp. unsalted butter
600g stale bread
150g dark chocolate

1.    Place the eggs and yolks in a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the milk, espresso, and vanilla and blend until well combined, about 30 seconds.
2.    Butter a 20 x 30cm metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
3.    Preheat the oven to 180°C.
4.    Bake for about 45 minutes. 
5.    Pour the melted butter into a spray bottle and spritz the top of the bread pudding. Return to the oven and cook for a further 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.
 

chocolate bread pudding.jpg
leftover breaddavina