Chocolate wholemeal bread and butter pudding - recipe

Chocolate wholemeal bread and butter pudding

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  1. 1

    Lightly butter a shallow oven-proof dish 18x23cm. Remove the crusts from the bread and cut each slice into four triangles.

    For this step you'll need:

    • 9 Wholemeal bread slices
  2. 2

    Place the chocolate, whipping cream, sugar, butter and cinnamon in a bowl over a pan of simmering water, wait until the chocolate and butter have melted and the sugar has dissolved, remove the bowl from the heat and stir to combine.

    For this step you'll need:

    • 150g Dark chocolate
    • 425ml Whipping cream
    • 110g Unrefined golden caster sugar
    • 75g Butter (unsalted)
    • ¼tsp Cinnamon
  3. 3

    In a separate bowl whisk the eggs then pour over the chocolate mixture whilst whisking to ensure it is all mixed thoroughly.

    For this step you'll need:

    • 3 Egg(s) (free range)
  4. 4

    Spoon a layer of chocolate mixture into the dish and lay half of the bread triangles over the sauce, next pour more chocolate sauce over the bread, then layer the rest of the bread on top and finally pour over the rest of the chocolate ensuring all of the bread is coated in chocolate.

  5. 5

    Cover with cling film and cool before placing in the fridge overnight.

  6. 6

    Preheat the oven to 180°C (fan 160°C, gas mark 4), remove the cling film and bake in the oven for 35—40 minutes, the top should be crunchy and the inside soft and squidgy. Serve with cream

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