Imagine a hot, slightly boozy pain au chocolat and you’ve got this dessert. When I have stale bread I knock up this pudding because it’s incredibly easy to make and tastes amazing. The bread needs to be stale because it soaks up the custard better. If you don’t have stale bread simply leave 4 slices out for 24 hours (turning half way through to expose both sides to the air). Traditional B&B pudding has raisins but I’m not mad on raisins so a reasonable substitute was obviously chocolate and Baileys.
Serves 2 Adults & 2 Kids
4 slices of stale bread (white or brown)
100g milk chocolate chips
100ml double cream
1 tsp vanilla essence
1 tbsp light brown sugar
1/4 tsp nutmeg
25g unsalted butter
1 tsp white sugar
- Crack the eggs into a mixing bowl then add the milk and whisk to combine. Add the cream, sugar, vanilla essence, Baileys and nutmeg and whisk again.
- Break the bread into pieces and put a layer of bread into a 6×9″ dish (at least 2″ deep) then sprinkle with half the chocolate chips. Put another layer of the bread on top and sprinkle with the rest of the chocolate chips. Pour the custard over the bread then dot knobs of butter on the top.
- Pop the dish into the fridge for one hour pressing the bread down occasionally so that all the bread gets soaked in the custard. After the pud has chilled sprinkle the soaked bread with 1tsp of white sugar.
- Bake in a 180° (160° Fan) oven for 40 minutes on a middle shelf. The whole thing will puff up as it becomes golden, the top is crispy and the insides are gloriously gooey. Heaven.