Name: Chocolate bread and butter pudding
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 1/2 cup (375ml) milk; 2 cup (500ml) cream; 1/3 cup (75g) caster sugar; 1 vanilla bean or 1 teaspoon vanilla bean paste; 4 eggs; 2 (200g) brioche, sliced thickly; 100 gram dark eating chocolate, coarsely chopped; 1/3 cup (40g) coarsely chopped toasted pecans

Ingredients

1 1/2 cup (375ml) milk

2 cup (500ml) cream

1/3 cup (75g) caster sugar

1 vanilla bean or 1 teaspoon vanilla bean paste

4 eggs

2 (200g) brioche, sliced thickly

100 gram dark eating chocolate, coarsely chopped

1/3 cup (40g) coarsely chopped toasted pecans

Method

1.Preheat the oven to 180°C (160°C fan-forced).

2.In a small saucepan, combine milk, cream and sugar. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan (or if using, add vanilla bean paste). Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.

3.In a large bowl, whisk eggs. While whisking, add hot milk mixture.

4.Grease a shallow 2-litre (8-cup) ovenproof dish. Layer brioche, chocolate and nuts, overlapping brioche slightly. Pour hot milk and egg mixture over brioche.

5.Place dish in a larger baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, 45 minutes or until pudding sets. Remove the pudding from the baking dish; stand 5 minutes before serving.

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