Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, death by chocolate bread and butter pudding. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Death by Chocolate Bread and Butter pudding is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Death by Chocolate Bread and Butter pudding is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook death by chocolate bread and butter pudding using 8 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Death by Chocolate Bread and Butter pudding:
- Take 300 ml thick double cream
- Get 150 ml single cream
- Make ready 2 egg yolks
- Take 100 g Dark Chocolate (85%)
- Make ready 2 tbsp Hazelnut Spread
- Prepare 280 g Brioche (approx. 6 thick slices)
- Make ready 3 tsp caster sugar
- Prepare 25 g butter
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Instructions to make Death by Chocolate Bread and Butter pudding:
- Pre heat an oven to 180°C fan
- 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.
- Meanwhile, use some of the butter to grease and oven proof dish, keep the rest to butter the brioche.
- Slice the Brioche and line the dish.
- 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.
- 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.
- Place in the oven for 30mins.
- Serve warm.
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