Chocolate Bread Pudding


What You Need:
  • 150 grams dark chocolate
  • 8 brown bread slices
  • 3 cups milk
  • 2 tablespoons butter
  • 3 eggs
  • ½ cup castor sugar
  • 2 tablespoons raisins
  • 1 teaspoon vanilla essence
  • 4 tablespoons blueberry jam
  • Icing sugar for dusting
  • Ask a parent or adult to help you with this recipe.
  • Preheat the oven to 180ºC.
  • Place a round cookie cutter on each brown bread slice and cut out 8 discs.
  • Place the bread discs on a baking tray and toast them in the preheated oven till lightly browned.
  • Roughly chop the chocolate and melt it in a non-stick pan. Add the milk and butter and stir till the mixture thickens. Cool for 2 minutes.
  • Break the eggs into a bowl, add the sugar and mix well.
  • Grease 4 ramekin molds with butter, place 1 toasted bread disc in each mold and sprinkle some raisins on it.
  • Add the vanilla essence to the egg mixture and mix well. Add the chocolate mixture gradually and mix well.
  • Put 1 tablespoon of blueberry jam in each mold, cover with the remaining toasted discs and pour some chocolate mixture over them.
  • Roughly chop the remaining bread trimmings and put them equally into the ramekin molds, sprinkle a few raisins and pour the remaining chocolate mixture on top.
  • Place the molds in a baking tray, fill it with sufficient water, place it in the preheated oven and bake for 55 to 60 minutes.
  • Remove the molds from the water bath and rest for 15 minutes. Cool down to room temperature, dust icing sugar on top and serve immediately.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host