Pain Au Chocolat Bread And Butter Pudding Recipes

PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING RECIPE

Steps:

• Preheat oven to 180°C
• Tear Pain au Chocolat into pieces. Spread butter on one side of each piece and place into a large bowl.
• In a separate bowl, whisk together eggs, milk, and double cream. Mix in vanilla extract and 1 tsp of cinnamon powder.
• Soak the pain au chocolat into the mixture. Fold in chocolate chips (save roughly 5g for topping later). Set aside.
• Line the baking dish by spreading butter at the bottom and sides of the dish. Sprinkle a layer of the remaining tsp of cinnamon powder and 1½ tbsp of demerara sugar.
• Layer the soaked pain au chocolat pieces into the baking dish.
• Pour in the remaining custard mixture. Sprinkle the remaining demerara sugar and chocolate chips on top.
• Bake in the oven for 40-45 minutes until golden in colour and risen.
• Let rest for 5 minutes before serving. Dust with icing sugar on top and serve warm.

PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING

Steps:

• Lightly grease a 2 litre ovenproof dish. Arrange the pain au chocolat in the dish, with the slices slightly overlapping. Set aside.
• In a large pan heat milk and cream until steaming. Remove from heat. Add chocolate and chocolate hazelnut spread and stir until melted together.
• Whisk eggs and sugar in a large bowl to combine. Slowly pour in hot chocolate mixture, whisking constantly to make a smooth custard. Pour over the pain au chocolat and leave to soak for 30min-1hr.
• Preheat oven to 180°C (160°C fan) mark 4. Bake pudding for 30-35min, or until golden brown but still slightly moist in the centre. Serve with cream or ice cream, if you like.

PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
• Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
• Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
• Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE

Steps:

• In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
• Butter a 1 1/2-quart shallow baking dish.
• Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
• In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
• In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
• Serve pudding warm or at room temperature with sauce.