Chocolate and Blueberry Bread and Butter Pudding

bread and butter pudding

Bread and butter pudding has made a bit of a comeback. Making it with brioche adds an incredible new touch and transports you to a very decadent place! 🙂 

  • 10 slices brioche (or day-old white bread)
  • butter, softened
  • 90g dark chocolate, chopped
  • 3 large eggs, lightly beaten
  • 500ml milk (or half cream and half milk)
  • 50ml brown sugar, plus extra for sprinkling
  • 45ml dark rum (optional)
  • 10ml vanilla essence
  • 1 punnet fresh blueberries
  • 20ml icing sugar or cocoa, to dust
  • Custard to serve- Slice the brioche into slices and then triangles. (if using normal white bread, cut the crusts off first)- Butter one side of each triangle well.- Arrange in an oven proof dish.

    – Sprinkle some of the chopped chocolate in between the pieces as you are arranging them.

    – Mix the eggs, milk, sugar, vanilla and rum (if using) together and pour over the bread.

    – Scatter over the remaining chocolate and blueberries and sprinkle liberally with extra sugar.

    – Leave to stand for at least 30 minutes.

    – Bake in a preheated 180 C oven for about 1 hour or until golden brown and set.

    – Dust with icing sugar or cocoa. Serve with custard.

     

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