Chocolate Rum-raisin Bread Pudding is a modern British recipe for a classic twist on a traditional bread pudding where raisin bread is baked in a chocolate egg and cream custard base. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Rum-raisin Bread Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Chocolate Rum-raisin Bread Pudding: A British recipe for a twist on a traditional bread pudding where raisin bread is baked in a chocolate, egg and cream custard base.
Ingredients:
15g butter, softened
8 slices of day-old raisin bread, crusts removed
150g dark chocolate (at least 70% cocoa solids)
180ml cream
3 eggs, lightly beaten
100g caster sugar
250ml milk
1 tbsp rum
Method:
Brush a 1.5l ovenproof dish with melted butter. Butter the bread on one side and halve each slice into two triangles. Arrange these triangles, buttered side up, in the dish, overlapping them slightly and staggering each layer as you add them.
Chop the chocolate and combine in a small pan with the cream. Stir over low heat until the chocolate has melted and the mixture is smooth. Take off the heat and allow to cool slightly. In the meantime, beat together the eggs and caster sugar in a large mixing bowl until the sugar has dissolved. Add the cream and chocolate mixture along with the milk then stir in the rum.
Pour the mixture over the bread and allow to soak for 20 minutes. Sit in a roasting tin and half fill this with boiling water.
Transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until the custard is set and a sharp knife inserted into the centre of the pudding emerges cleanly.
