Chocolate Bread and Butter Pudding

Ingredients:

10 slices of bread or fruit loaf
150 g Milk chocolate broken into pieces
60 g butter
425 ml whipping cream
75 g caster sugar
3 medium eggs
25 g Bournville Cocoa Powder

Method:

1. Lightly butter an ovenproof dish of about 2 litres capacity. Cut the bread or fruit loaf slices into halves or quarters depending on their size to fit the dish.
2. Melt the chocolate, cream, sugar and butter together in a bowl over a saucepan of simmering water.
3. Whisk the eggs until light. Add the chocolate mixture and cocoa and whisk together well. Spoon about a third the chocolate sauce into the base of the oven proof dish and arrange the bread on top. Spoon the remaining sauce over all the bread.
4. Cover the dish with cling film and allow the pudding to stand for 1-2 hours to let the bread absorb the chocolate sauce.
5. When ready to cook the pudding preheat the oven to 180⁰C, gas mark 4 and bake for about 30 minutes or until the top is crunchy but the inside soft and saucy.

This is an excellent recipe for using up any leftover bread or for a change try using an orange flavored fruit loaf