Chocolate bread pudding

Chocolate bread pudding


This is comfort food at its best - warm bread pudding is the perfect dessert for cold winter nights.

The ingredient of Chocolate bread pudding

  1. Melted butter, to grease
  2. 160g (2/3 cup) caster sugar
  3. 125ml (1/2 cup) water
  4. 1 tablespoon golden syrup
  5. 60g cocoa powder, sifted
  6. 375ml (1 1/2 cups) reduced-fat milk
  7. 2 eggs
  8. 2 egg whites
  9. 15 slices thick-sliced white toast bread, crusts removed, halved diagonally
  10. 1 teaspoon caster sugar, extra, to sprinkle
  11. 90ml (4 1/2 tablespoons) reduced-fat thickened cream, to serve

The instruction how to make Chocolate bread pudding

  1. Brush a rectangular, 7.5cm-deep, 2.25-litre (9-cup) ovenproof dish with the melted butter to lightly grease.
  2. Combine the sugar, water and golden syrup in a small saucepan. Stir over low heat until the sugar dissolves. Add the cocoa and stir until it dissolves. Remove from heat and set aside for 10 minutes to cool slightly.
  3. Place the milk, eggs and egg whites in a large jug and use a balloon whisk to mix thoroughly. Add cocoa mixture and whisk until well combined.
  4. Place 10 bread triangles in 2 rows of 5, overlapping slightly, to cover the base of the dish. Very slowly pour a third of the cocoa mixture over the top, ensuring all the bread is soaked with the mixture. Repeat layering with the remaining bread and cocoa mixture to make 2 more layers. Use the back of a large metal spoon to press the bread down to allow the cocoa mixture to soak through. Cover and set aside at room temperature for 30 minutes to allow the bread to absorb the liquid completely.
  5. Preheat oven to 180u00b0C. Sprinkle pudding lightly with extra sugar and bake in preheated oven for 40 minutes or until puffed and crisp on top.
  6. Spoon into dessert plates with the cream. Serve immediately.

Nutritions of Chocolate bread pudding

calories: 360.89 calories
calories: 8 grams fat
calories: 59 grams carbohydrates
calories: 13 grams protein
calories: NutritionInformation

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