Today I’m sharing my take on a batch of chocolate bread pudding – this is super simple and decadently chocolatey, what’s not to love?
You may not have seen my latest recipe, which was for a batch of triple chocolate hot cross buns – that’s what we need for today’s recipe. For the best results, use day old or slightly stale hot cross buns.
This may not be the traditional bread pudding but it’s an intensely chocolatey version – perfect for those who like a lot of chocolate – perfect for over easter, right?
I only made a small batch, seeing as this is very rich and a small portion is more than adequate. This may be the recipe you need to try, why not give it a try over easter and share with friend and family.
Anyway, let’s get started, shall we?
500g triple chocolate hot cross buns.
600ml whole milk.
30g cocoa powder.
100g white chocolate chips.
100g milk chocolate chips.
100g dark chocolate chips.
100g light brown sugar.
Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and line a deep sided 8 inch square cake tin.
To start on the recipe, take a large mixing bowl and place in all the roughly chopped bread and then pour over the milk. Combine the two by using your hands and rubbing them together, until the are combined enough that theres no large lumps. This may take about 5-7 minutes but you want to make sure the milk is fully incorporated into the bread as any bits that aren’t fully worked in will show and ruin the perfect texture in the end results. It should be a mushy consistency.
Next you can go ahead and add in the cocoa powder and chocolate chips, then mix these in until they are fully incorporated, just mix everything together using your hand.
Lastly, add in your eggs and light brown sugar and mix them in until its fully incorporated.
Go ahead and grab your lined cake tin and pour in the mixture – level it out to ensure a consistent bake. As an optional finish, sprinkle over a small amount fo light brown sugar.
Place into your preheated oven and bake for 30-40 minutes.
Once baked, remove from the oven and allow to cool fully.
When available, place the bread pudding into the fridge to chill overnight – this enhances the flavour and makes it easier to slice up.
You can slice these up however you like but I went with squares as this is very rich and a little goes a long way.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.