Recipe: Appetizing Death by Chocolate Bread and Butter pudding

Death by Chocolate Bread and Butter pudding. Do not prepare the chocolate sauce until the bread pudding is ready to come out. it will get too hard. For the chocolate sauce, in a microwave-safe bowl, melt chocolate chips and the butter. Death By Chocolate Bread Pudding Is Amazingly Chocolatey.

Place remaining bread cubes over chocolate top with remaining chocolate-covered peanut butter cups and remaining chopped chocolate. In a large bowl, whisk eggs until smooth, Add milk, cream, sugar, brown sugar, and vanilla; whisk until combined, pour over chocolate in prepared pan. See great recipes for Chunky Chocolate Bread and Butter Pudding too! You can cook Death by Chocolate Bread and Butter pudding using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Death by Chocolate Bread and Butter pudding

1. You need 300 ml of thick double cream.
2. It's 150 ml of single cream.
3. You need 2 of egg yolks.
4. It's 100 g of Dark Chocolate (85%).
5. Prepare 2 tbsp of Hazelnut Spread.
6. Prepare 280 g of Brioche (approx. 6 thick slices).
7. It's 3 tsp of caster sugar.
8. You need 25 g of butter.

Butter for spreading on scones (or bread) Nutmeg for sprinkling on top. Cut the scones in half (or bread into triangles) & spread with butter. Layer the scones/bread in your baking dish so they overlap. Spread the berries evenly over the scones. ín a large bowl, whísk to combíne sugar, eggs and egg yolks, vanílla, and salt.

Death by Chocolate Bread and Butter pudding step by step

1. Pre heat an oven to 180°C fan.
2. Add all of the cream, dark chocolate (broken up) and hazlenut spread to a pan and put on a medium-low heat. Stir regularly until the chocolate is fully melted..
3. Meanwhile, use some of the butter to grease and oven proof dish, keep the rest to butter the brioche..
4. Slice the Brioche and line the dish..
5. Add the egg yolks and caster sugar to a bowl and beat with a whisk until it creates a pale creamy texture. Once the chocolate and cream is ready, pour a small amount into the bowl with the creamed eggs. Beat with a whisk and then pour back in to the pan with the rest of the cream and chocolate..
6. Continue to heat over a medium-low heat until it begins to thicken. Once it is ready, pour slowly over the brioche, giving time for it to be absorded and not spill over the edge of the dish..
7. Place in the oven for 30mins..
8. Serve warm..

Whísk ín mílk míxture and cream. In a shallow baking dish, whisk eggs with chocolate milk, vanilla extract, cocoa powder, and salt. In a small microwave-wave bowl, melt chocolate; stir until smooth. In a large bowl, whisk the sugar, milk, egg, vanilla and salt. For Assembly: Remove cake from baking dish by inverting the cake onto a clean surface.