PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING RECIPE
This Pain Au Chocolat Bread and Butter Pudding recipe is an upgrade to your regular bread & butter pudding, featuring a lusciously buttery aroma with a light crisp on the outside and rich & gooey on the inside.
Provided by ET Food Voyage
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C
- Tear Pain au Chocolat into pieces. Spread butter on one side of each piece and place into a large bowl.
- In a separate bowl, whisk together eggs, milk, and double cream. Mix in vanilla extract and 1 tsp of cinnamon powder.
- Soak the pain au chocolat into the mixture. Fold in chocolate chips (save roughly 5g for topping later). Set aside.
- Line the baking dish by spreading butter at the bottom and sides of the dish. Sprinkle a layer of the remaining tsp of cinnamon powder and 1½ tbsp of demerara sugar.
- Layer the soaked pain au chocolat pieces into the baking dish.
- Pour in the remaining custard mixture. Sprinkle the remaining demerara sugar and chocolate chips on top.
- Bake in the oven for 40-45 minutes until golden in colour and risen.
- Let rest for 5 minutes before serving. Dust with icing sugar on top and serve warm.
Nutrition Facts : Calories 450 kcal, ServingSize 1 serving
PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING
This is super comfort food and just as decadent as it sounds. Adapted from a recipe in the British Daily Telegraph newspaper.
Provided by Rachel Savage
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
- Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
- Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
- Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.
Nutrition Facts : Calories 393.1, Fat 34.8, SaturatedFat 20.9, Cholesterol 176.7, Sodium 70.2, Carbohydrate 20.6, Fiber 3.1, Sugar 12.8, Protein 7.3
PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING
Steps:
- Lightly grease a 2 litre ovenproof dish. Arrange the pain au chocolat in the dish, with the slices slightly overlapping. Set aside.
- In a large pan heat milk and cream until steaming. Remove from heat. Add chocolate and chocolate hazelnut spread and stir until melted together.
- Whisk eggs and sugar in a large bowl to combine. Slowly pour in hot chocolate mixture, whisking constantly to make a smooth custard. Pour over the pain au chocolat and leave to soak for 30min-1hr.
- Preheat oven to 180°C (160°C fan) mark 4. Bake pudding for 30-35min, or until golden brown but still slightly moist in the centre. Serve with cream or ice cream, if you like.
Nutrition Facts : Calories 595 calories
PAIN AU CHOCOLATE BREAD AND BUTTER PUDDING
Steps:
- Method Preheat the oven to 160 °C. Grease a large ovenproof dish with a little of the softened butter. Cut the Pain au Chocolate pastries into 3 and butter the cut side. Arrange the Pain au Chocolate pastries overlapping each other in the prepared dish. Melt the dark chocolate in a double boiler or slowly in a microwave and set aside to cool. Whisk together the eggs and sugar and fold in the cooled chocolate. Stir in the milk and cream and pour over the Pain au Chocolates. Bake for 30-40 minutes until the custard has set. Melt the marmalade with the water and brush over the top of the dessert just before serving.
CHOCOLATE BREAD & BUTTER PUDDING
Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
- Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
- Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
- Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
- Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.
Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE
Categories Berry Chocolate Dairy Egg Dessert Bake Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
- Butter a 1 1/2-quart shallow baking dish.
- Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
- In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
- In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
- Serve pudding warm or at room temperature with sauce.
BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
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