Death by Chocolate Bread and Butter pudding
Death by Chocolate Bread and Butter pudding

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, death by chocolate bread and butter pudding. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Death by Chocolate Bread and Butter pudding is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Death by Chocolate Bread and Butter pudding is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have death by chocolate bread and butter pudding using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Death by Chocolate Bread and Butter pudding:
  1. Get 300 ml thick double cream
  2. Prepare 150 ml single cream
  3. Get 2 egg yolks
  4. Get 100 g Dark Chocolate (85%)
  5. Prepare 2 tbsp Hazelnut Spread
  6. Make ready 280 g Brioche (approx. 6 thick slices)
  7. Make ready 3 tsp caster sugar
  8. Take 25 g butter
Instructions to make Death by Chocolate Bread and Butter pudding:
  1. Pre heat an oven to 180°C fan
  2. Add all of the cream, dark chocolate (broken up) and hazlenut spread to a pan and put on a medium-low heat. Stir regularly until the chocolate is fully melted.
  3. Meanwhile, use some of the butter to grease and oven proof dish, keep the rest to butter the brioche.
  4. Slice the Brioche and line the dish.
  5. Add the egg yolks and caster sugar to a bowl and beat with a whisk until it creates a pale creamy texture. Once the chocolate and cream is ready, pour a small amount into the bowl with the creamed eggs. Beat with a whisk and then pour back in to the pan with the rest of the cream and chocolate.
  6. Continue to heat over a medium-low heat until it begins to thicken. Once it is ready, pour slowly over the brioche, giving time for it to be absorded and not spill over the edge of the dish.
  7. Place in the oven for 30mins.
  8. Serve warm.

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