Chocolate bread pudding

Recipe from: 8/17/2006 12:00:00 AM

Ingredients 11
Servings 6
Time

Ingredients

  • 100
    ml
    flour
  • 100
    ml
    sultanas
  • 50
    ml
    brandy
  • 200
    g
    chocolate, broken into small squares
  • 75
    g
    butter
  • 5
    large croissants, thickly sliced lengthways
  • 2
    ml
    cinnamon
  • 3
    eggs
  • 25
    g
    caster sugar
  • 600
    ml
    milk
  • cocoa powder and icing sugar for dusting
 

Method

 
Soak the sultanas in the brandy until plump. Preheat the oven to 180 degrees and grease a 1,7 litre ovenproof dish with butter. Melt the chocolate and 25 g of the butter in the microwave oven or a bowl over boiling water. Stir gently and set aside.
Arrange a third of the croissant slices in the prepared dish so they overlap. Spread the slices with half the chocolate mixture. Scatter the soaked sultanas on top and arrange half the remaining croissant slices on top. Spread with the remaining chocolate mixture and arrange the remaining croissant slices on top.
Melt the remaining butter, remove from the heat and beat in the cinnamon, eggs, sugar and milk. Pour the milk mixture over the croissants and put the dish in a roasting pan. Add enough boiling water to the pan to come halfway up the sides of the dish. Bake for 45 – 55 minutes or until the custard has set and the pudding is golden brown.
Dust with cocoa powder and icing sugar just before serving.
 

Read more on: starch  |  bake
 

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