… just a quick little post to put a smile on your face on a gloomy Tuesday before the madness of December comes crashing your way… yes, this is a very stodgy, old-fashioned pudding but boy what an devilishly wicked way to use up some bread that none of us quite knew what to do with… as my regular readers will know, I recently made a rather fabulous looking chocolate swirl loaf for this months we should cocoa bloggers challenge… it looked amazing, as many of you commented but many of you also pondered how it would taste…w ell let me tell you that this loaf was a true case of all talk and no trousers… or fur coat and no knickers… oh, I don’t know the correct phrase but I assume you get my drift… even The Viking gave it the benefit of a second helping and after the one slice I tried I automatically knew that it was destined for the bread and butter pudding pan…
chocolate swirl bread and butter pudding with chocolate custard
not that that’s such a bad thing… chocolate custard made with 70% Callebaut Origine Equador chocolate given to me by Rosella from Okie Coco to use at the recent cooking demo I did at the Lincoln Christmas Food and Gift Fair, is a bloody good thing… I love that this dish is as basic as basic gets but with added divine luxury… quite heavenly if you ask me…
one chocolate swirl loaf – recipe to be found here
300ml double cream
4 large free range egg yolks
2 tablespoons caster sugar
50g very good quality darkest chocolate
– slice your bread, generously butter both sides and lay the bread into a shallow baking dish then sprinkle generously with cinnamon
– in a pan, gently heat the milk and cream till just about to boil, then take it off the heat and whisk in the egg yolks and continue to whisk as the custard thickens… whilst it’s still warm add the chocolate and whisk until it all melts gloriously into the custard.
– pour over the bread an then bake on 170 for 15 mins until bubbly and hot
eat and of course, enjoy!