Chocolate Bread & Butter Pudding ( Deila Smith )

My sons would request for  pain perdu or French toast for snack especially when we have stale  bread . I really hate wasting  food but making French toast everyone other day is kinda boring ! LOL  My sons suggested to make a dessert with the breads .  As I’ve mentioned before that we’re ( my hubby & me )  are not keen of pudding except for sticky date pudding .  My hubby is not fan of soggy bread dessert.   Anyway with lots of encouragement from my sons ,  we were  browsing for chocolate bread pudding the other day & came across this Deila Smith’s Chocolate bread & butter pudding on her website .  The recipe sounds easy but the only down side was we’ll have to wait overnight to taste it !  ‘HUH?!! ‘ that’s what my sons said  !  LOL   But it’s totally worth the wait as it turned out to be fantastically yummy !  Can’t believe I’ve just said that  !  LOL  As suggested by my sons I’ve added some shaved chocolate for the topping  .  It’s deliciously rich gooey pudding with  lovely chocolatey crunchy topped that goes very well with some rum & raisin ice cream .  I reckon that this is  a decadent & intense comforting dessert , perfect for a cold winter night by the fire  .

Chocolate Bread & Butter Pudding 

Adapted from Deila Online

Ingredients :

9 slices of one day old bread (crust removed)

150g dark chocolate + 20g shaved chocolate

425 ml double cream

4 tbsp rum

75g butter

3 eggs

110g sugar

1/3 tsp cinnamon

Directions :

1)      Cut each slice of bread into 4 triangles & set aside.

2)      On a double boiler or bain marie , combine chocolate, double cream, sugar, butter , rum & cinnamon . Till chocolate & butter melted & sugar dissolved . Remove from heat & stir well to amalgamate all the ingredients.

3)      In a large bowl , whisk eggs & then pour chocolate mixture over it & whisk thoroughly till well combined. Spoon about 1 cm layer of the chocolate mixture into ramekins or dish & arrange half of the bread triangles over it in overlapping rows . Pour half the remaining chocolate mixture all over the bread , then arrange the rst of the bread over that , finishing off with a layer of chocolate . With a fork, press the bread down gently so that it’s covered evenly with the liquid as it cools .

4)      Cover ramekins or dish with clingfilm & let to stand at room temperature for 2 hours before placing it in the fridge for al least 24 hours before cooking .

5)      Preheat oven to 180°C . Remove clingfilm from ramekins or dish & topped with shaved chocolate  & bake in the oven on high shelf for 30 to 35 minutes . Let to stand for 10 minutes before serving with chilled pouring cream or vanilla ice –cream.

Linking this post to Cook Like A Star – Cook Like Deila Smith hosted by  Zoe of Bake For Happy Kids & co hosting with  Baby Sumo of Heart Your Heart Out  with  Mich of Piece Of Cake .