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Quadruple-chocolate bread & butter pudding - Sharing recipes, experiences, and good times [entries|archive|friends|userinfo]
Sharing recipes, experiences, and good times

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Quadruple-chocolate bread & butter pudding [Jun. 17th, 2007|12:21 pm]
Sharing recipes, experiences, and good times


I can do this because I can buy chocolate-and-sour-cherry bread with extra chocolate chips in, from an artisan-baker; you may need to search for an equivalent, or a substitute. Chocolate croissants would probably be yummy; something more cakey - chocolate muffins, say - would be different, but might still work. Go forth and experiment. Or just use plain white bread, and subtract as necessary from that 'quadruple' in the title...

Anyway: slice your bread (leaving the crusts on, thank you very much) and butter every slice, then make it into sandwiches with chunks of good dark chocolate for filling. Cut the sandwiches into pretty triangles. Or near offer.

Put 200g of more good dark chocolate into a bowl with 100g butter, 600g double cream and 120g vanilla sugar (NB - all these measurements are approximate; adjusting any of them one way or the other isn't going to make much difference to the end result). Put the bowl over a saucepan of simmering water, and stir occasionally until everything is melted and/or dissolved smoothly together.

Whisk three eggs and stir the chocolate mixture thoroughly into them.

Butter a broad shallow oven dish, and pour in a little of the consequent custard. Fill it with the sandwich triangles, then pour over the rest of the custard. Make sure all the bread gets coated, even if you end up with little peaks poking up from the surface (which is ideal, really).

Cover with clingfilm and leave to rest. The longer the better, basically.

Come dinner-time, remove the clingfilm and slip the dish into the top of a medium oven for half an hour or so, till the peaks are crunchy and the whole is thoroughly hot. Serve with pouring-cream. Smallish portions might be wise, to start with...