Cinnamon raisin and chocolate bread pudding

  • Preparation Time30 mins
  • Cooking Time40 mins
  • DifficultyEasy
4 large egg yolks
3 large eggs
135g caster sugar
1L whole milk
Pinch fine salt
1 1/2 tsp vanilla essence
Pinch ground nutmeg
One 450g store-bought loaf cinnamon-raisin bread, cut into 2cm pieces and left out overnight to dry out
115g milk chocolate, chopped
Unsalted butter for preparing the pan
1) To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside.

2) In a bowl, evenly toss the bread and chocolate together and then put into a buttered large gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 mins.

3) Place a rack in the middle of the oven and preheat to 160C/Gas 3.

4) Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 mins.

5) Remove from the oven and cool completely before serving.

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