New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
Bread pudding originated in the 11th Century as a way to use up old bread, ensuring no food went to waste. Over time it evolved into a popular desert, often referred to as poor man's pudding. It's since become a popular comfort food worldwide and this delicious twist on the recipe uses breakfast pastries.
Ingredients:
480ml milk (full fat)
240ml double cream
100g sugar
6 frozen pain au chocolate
4 eggs
1 tsp vanilla extract
½ tsp ground cinnamon
Handful of dark chocolate chips
Pinch of salt
Method:
Preheat oven to 180⁰C and bake the pain au chocolates for appx 20-22 mins, until golden brown. Once ready allow to fully cool on a wire rack. Alternatively use cooked stale pain au chocolates.
For the custard, in a large bowl whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt until smooth and fully combined.
Grease and line an 8x8 inch baking tray. Cut the pain au chocolates into 1½ - 2-inch chunks. Layer these in the prepared tray, scatter the chocolate chips. Pour the custard over the pain au chocolates. Cover and place in the fridge overnight so the custard gets absorbed.
Preheat oven to 175c and bake pudding uncovered for appx 40 mins, until golden brown on top and the custard is still a little jiggly.
Take out the oven and serve warm or allow to cool.
Enjoy.
Gaby Van Clarke
