Description
A twist to the classic favorite – Bread and Butter Pudding
Ingredients
Scale
- 3–4 slices of white bread
- 50g 70% semisweet dark chocolate
- ¼ cup unsalted butter
- ½ cup whipping cream
- ½ cup milk
- 5 heaped tablespoons brown sugar
- 5 tablespoons coffee patron tequila (you can also use dark rum or regular tequila)
- ½ banana, sliced
- 1 large egg
- Handful of white chocolate chips
Instructions
- Lightly butter an ovenproof dish and keep aside.
- Cut the bread into halves (triangular) such that they can be overlapped and fit into whatever dish you are using.
- Melt the butter, chocolate, cream, milk, sugar and coffee patron together in a bowl over a saucepan of simmering water. Once melted, take off the heat and cool slightly.
- Whisk the egg separately until light and add to the chocolate mixture.
- Mix well – the mixture will thicken slightly and resemble custard. It should not be too thick so add a little extra milk if required such that it’s of a pouring consistency.
- Line the baking dish with 1 layer of bread. Add spoons of chocolate mixture on top to ensure the bread is completely covered. Put the bananas, another layer of bread and the rest of the chocolate mixture. Press down a little so the breads start to soak the liquid. Pour a spoon of coffee patron on top, add a few white chocolate chips and cover the dish with cling film.
- Allow the pudding to stand at room temperature for 1-2 hours and let the bread absorb the chocolate sauce.
- Pre heat the oven to 180 deg C, and bake the pudding for about 30 minutes or until the top is crunchy but the inside soft. Serve hot with whipped cream or ice cream
- Prep Time: 2 hours 30 mins
- Cook Time: 30 mins