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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, death by chocolate bread and butter pudding. It is one of my favorites food recipes. This time, 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Death by Chocolate Bread and Butter pudding is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Death by Chocolate Bread and Butter pudding:
  1. Make ready 300 ml thick double cream
  2. Get 150 ml single cream
  3. Take 2 egg yolks
  4. Prepare 100 g Dark Chocolate (85%)
  5. Prepare 2 tbsp Hazelnut Spread
  6. Take 280 g Brioche (approx. 6 thick slices)
  7. Take 3 tsp caster sugar
  8. Get 25 g butter
Steps 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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