Pain au chocolate bread and butter pudding
Makes
6
Ingredients
200 g (7 oz) eggs (about 3 eggs)
120 g (4¼ oz) caster (superfine) sugar
360 ml (12½ fl oz) thin (pouring) cream (35 % fat)
240 ml (8 fl oz) milk
1 vanilla bean, seeds scraped
zest of 1 lemon
½ pinch ground ginger
½ pinch ground nutmeg
2 pain au chocolate (see other recipe), each cut into 3 pieces
80 g (2¾ oz) blueberries
ice cream, to serve
pure icing (confectioners') sugar, for dusting
It was a very hard decision at Bourke Street Bakery as to exactly what kind of bread to use in our bread and butter pudding — so many options! Do we use a fruit bread, brioche, croissant, pain au raisin … or just plain old bread? In the end, after many fun trials, pain au chocolate was the winner.
Method
Preheat the oven to 150ºC (300ºF). Put a baking dish, measuring 11 x 21 cm (4¼ x 8¼ inch) and 6 cm (2½ inches) deep, in a larger roasting tin.
Put the eggs, sugar, cream, milk, vanilla seeds, lemon zest, ginger and nutmeg in a large bowl and whisk to combine.
Arrange the pain au chocolate pieces standing up in the baking dish. Sprinkle with the blueberries and pour over the egg mixture. Pour enough boiling water into the roasting tin to come halfway up the side of the baking dish.
Carefully transfer the roasting dish to the oven. Bake for 1 hour 40 minutes, or until the custard has just set.
Serve warm, with ice cream or cream, and a sprinkling of icing sugar.
