Name: Chocolate pecan bread pudding
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 200 gram ciabatta bread, sliced thickly; 100 gram dark eating chocolate, chopped coarsely; 1/3 cup (40g) coarsely chopped roasted pecans; 1 1/2 cup (375ml) milk; 2 cup (500ml) cream; 1/3 cup (75g) caster sugar; 1 teaspoon vanilla extract; 4 eggs

Chocolate pecan bread pudding

Once upon a time, your grandmother made a thrifty bread pudding with leftover bread, and some basic store items. This chocolate pecan bread pudding is something quite, quite different.

Serves 6

Cook

1H 10M

Ingredients

200 gram ciabatta bread, sliced thickly

100 gram dark eating chocolate, chopped coarsely

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

1 1/2 cup (375ml) milk

2 cup (500ml) cream

1/3 cup (75g) caster sugar

1 teaspoon vanilla extract

4 eggs

Method

1.Preheat oven to 160°C/140°C fan-forced. Grease shallow 2-litre (8-cup) ovenproof dish.

2.Make custard by combining milk, cream, sugar and extract in medium saucepan; bring to the boil. Whisk eggs in large bowl; whisking constantly, gradually add hot milk mixture.

3.Layer bread, chocolate and nuts, overlapping slices slightly, in dish. Pour custard over bread. Place ovenproof dish in large baking dish; add enough boiling water to come halfway up sides of ovenproof dish.

4.Bake pudding about 45 minutes or until set. Remove pudding from baking dish;

5.Stand 5 minutes before serving.

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