Recipe of the week: Chocolate bread and butter pudding
A warming sweet treat and a great way to use up sliced white bread that is slightly stale.
Ingredients
200g good quality milk chocolate
75g butter
250g (or about 10 slices) white bread (Use the crusts - they are just as good as the rest of the bread.
3 eggs
1 tsp ground cinnamon
25g caster sugar
1 vanilla pod
600ml milk
Cocoa powder and icing sugar for dusting
Method
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Lightly grease the sides of an ovenproof dish measuring approx 30cm x 20cm (12in x 8in). Break up the chocolate and, together with 25g butter, put into a heatproof bowl set over a pan of lightly simmering water. Leave until melted. Stir lightly.
Cut the slices of bread into four triangles, keeping the crusts on. Arrange approximately half of the slices, overlapping, in the dish and spread with the melted chocolate sauce. Arrange the remaining bread, overlapping, to form a second layer.
Melt the remaining butter in a saucepan and remove from the heat. Beat the eggs with the cinnamon, sugar and the seeds from the vanilla pod. Add the butter and milk and stir thoroughly. Spoon the mixture over the bread so that all of the bread is saturated. Allow to stand for one hour.
Bake the pudding in the oven for 45-50 minutes until the custard has set and the bread is golden brown.
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