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Chocolate Bread Pudding Recipes

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Chocolate Bread Pudding Recipes


9 slices, each ? inch (5 mm) thick, good-quality white bread, 1 day old, taken from a large loaf
5 oz (150 g) dark chocolate (75 per cent cocoa solids)
3 oz (75 g) butter (about 5 tablespoons)
15 fl oz (425 ml) whipping cream (1.9 cups)
4 tablespoons dark rum
4 oz (110 g) caster sugar (1/2 cup - this is superfine sugar ???but you can use regular, just takes longer for sugar to dissolve)
good pinch cinnamon
3 large eggs


Double cream, well chilled or vanilla ice cream

A shallow ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep, lightly buttered.


1.Remove the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square.
   Cut each slice into 4 triangles.

2. Place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely
    simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have
    melted and the sugar has completely dissolved.

3. Remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.

4. In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly
    to blend them together.

5. Spoon about a inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread
    triangles over the chocolate in overlapping rows.

6. Pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles
    over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly
    with the liquid as it cools.

7. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a
    minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas
    mark 4, 350F (180C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top
    will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream
    poured over (or ice cream).

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