Chocolate Easy Dessert

Chocolate bread and butter pudding

Name: Chocolate bread and butter pudding
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Ingredients: 16 slices spicy fruit bread; 30g unsalted butter, softened; 1/3 cup (80ml) Pedro Ximenez sherry or rum; 120g dark chocolate, broken into pieces; 1 cup each of milk and pure (thin) cream plus extra cream to serve; 2 eggs; 1/2 cup (110g) caster sugar; 1 teaspoon vanilla extract; Icing sugar, to dust

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40m

35m

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This sherry-spiked chocolate pudding is the godfather of winter desserts.

16 slices spicy fruit bread
30g unsalted butter, softened
1/3 cup (80ml) Pedro Ximenez sherry or rum
120g dark chocolate, broken into pieces
1 cup each of milk and pure (thin) cream plus extra cream to serve
2 eggs
1/2 cup (110g) caster sugar
1 teaspoon vanilla extract
Icing sugar, to dust

Method

1.

Preheat the oven to 170°C. Grease a square 1.2 litre baking dish.
2.

Toast bread, spread one side with butter and cut slices in half. Overlap bread in dish to make 2 layers. Drizzle with sherry.
3.

Place chocolate in a saucepan with milk and cream and heat gently over medium heat, stirring, until the chocolate melts. Whisk the eggs, caster sugar and vanilla together until combined. Stir in the chocolate mixture, then pour over the bread and sit for 10 minutes.
4.

Bake for 35 minutes (the filling will be slightly runny), then stand for 5 minutes. Dust the pudding with icing sugar and serve with extra cream.