Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, death by chocolate bread and butter pudding. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Check Out Bread Butter On eBay. Check Out Great Products On eBay. Add all of the cream, dark chocolate (broken up) and hazlenut spread to a pan and put on a medium-low heat. Stir regularly until the chocolate is fully melted.

Death by Chocolate Bread and Butter pudding is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Death by Chocolate Bread and Butter pudding is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have death by chocolate bread and butter pudding using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Death by Chocolate Bread and Butter pudding:

1. Make ready thick double cream
2. Make ready single cream
3. Make ready egg yolks
4. Take Dark Chocolate (85%)
5. Take Hazelnut Spread
6. Prepare Brioche (approx. 6 thick slices)
7. Get caster sugar
8. Take butter

This bread pudding is going to put you into a chocolate coma. and worth every bite. It's a rich and decadent bread pudding filled with chocolate and pecans. The bread pudding has a firm but creamy texture and the pecans add a nice crunch. Brush with marmalade again for a glossy finish, then serve warm with double cream.

Instructions to make Death by Chocolate Bread and Butter pudding:

1. Pre heat an oven to 180°C fan
2. Add all of the cream, dark chocolate (broken up) and hazlenut spread to a pan and put on a medium-low heat. Stir regularly until the chocolate is fully melted.
3. Meanwhile, use some of the butter to grease and oven proof dish, keep the rest to butter the brioche.
4. Slice the Brioche and line the dish.
5. Add the egg yolks and caster sugar to a bowl and beat with a whisk until it creates a pale creamy texture. Once the chocolate and cream is ready, pour a small amount into the bowl with the creamed eggs. Beat with a whisk and then pour back in to the pan with the rest of the cream and chocolate.
6. Continue to heat over a medium-low heat until it begins to thicken. Once it is ready, pour slowly over the brioche, giving time for it to be absorded and not spill over the edge of the dish.
7. Place in the oven for 30mins.
8. Serve warm.

The bread pudding has a firm but creamy texture and the pecans add a nice crunch. Brush with marmalade again for a glossy finish, then serve warm with double cream. Melt and mix chocolate, whipping cream, butter and caster sugar together in a bowl over a saucepan of simmering water. Take away bowl from the simmering water and stir to mix all ingredients. Add the remaining bread and scatter over the remaining dried fruit.

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