Bread and butter puddings are my favourite at the moment, the last one I made was a simple; marmalade sandwiches cut into triangles, placed into a well buttered oven proof cazuela, the uncooked custard poured over the top through a sieve – it took just a few minutes to prepare and 50 minutes to bake – just as I like it with a slight “wobble” in the centre.
Chocolate B&B puddings are just that little bit richer, take a bit longer to make but well worth the effort in the end. As they are usually so rich, try serving them with something cool and unflavoured – well chilled and lightly whipped double cream, thick pouring cream – or French vanilla ice cream!
If you would prefer to use simple sliced white or wholemeal bread, it does just just as good, if a little different.
8 to 10 large thick slices of brioche
Unsalted butter, softened
250 grams whole milk
250 grams creme fraiche
1 vanilla pod, split and seeds scraped out
150 grams Hotel Chocolat white chocolate drops
4 large eggs, yolks only
55 grams unrefined (golden) caster sugar
170 grams Hotel Chocolat dark (or milk) chocolate drops
- Brush a glass ovenproof dish with melted or softened.
- Put the white chocolate into a heatproof bowl.
- Place the milk, cream, vanilla pod and vanilla seeds into a pan and heat to a gentle simmer, remove the vanilla pod.
- Pour over the chocolate, leave for a few minutes then stir until melted and smooth.
- In a bowl, whisk the egg yolks and sugar until pale and fluffy.
- Pour a little of the hot milk into the egg yolks, while whisking, gradually add the remainder while whisking until combined.
- Rinse out the pan, return the custard and heat gently while whisking constantly until the thickens.
- Lightly butter the bread on both sides, halve the slices and arrange half in a single layer in the dish.
- Top with half the dark chocolate buttons and pour over half of the custard.
- Arrange remaining slices over the top and top with remaining buttons then the custard, lightly press the brioche into the custard.
- Cover with clingfilm and chill for one hour in the fridge.
- Preheat the oven to 180ºC, 355ºF or gas mark 4.
- Bake for 30 minutes until set and a light golden colour with a slight “wobble” in the centre.
- Remove and leave to stand for 10 minutes before serving with cream or Vanilla ice cream.