Chocolate Bread Pudding

I’ve had this recipe in my drafts for such a long time, it’s finally time to shake off the dust and cobwebs and share this quick, easy and decadent recipe!

With winter snuggled in, this is the perfect quick and  indulgent dessert to whip up for comfort, nostalgia and eye-rolls-of-delight…*cue the music* Chocolate Bread Pudding. I literally took a traditional bread pudding recipe and replaced the raisins with chopped up Lindt couverture. The selfish reason for this substitute is simply because I can’t stand raisins and hey any excuse for chocolate right?!

Ingredients:

• 2 cups milk
• 1/4 cup butter
• 2 slightly beaten eggs
• 1/2 cup sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• 6 cups soft bread cubes or substitute with hot cross buns or croissants
• 1/2 cup chocolate (or raisins if you prefer)

Method:

1. Preheat the oven to 180 degrees celsius.
2. In a saucepan, heat the milk and butter over medium heat until the butter has melted.
3. In a large bowl, mix the eggs, sugar, cinnamon and salt. Stir in bread cubes and chocolate. Stir in milk mixture and pour into ungreased oven-proof dish.
4. Bake uncovered for 40-45 minutes or until a cake tester comes out clean.
5. Serve warm with whipped cream and a drizzle of chocolate.

All ready to pop into the oven to crisp and bake!