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Easter Chocolate Bread & Butter Pudding

Easter Chocolate Bread and Butter Pudding
Easter Chocolate Bread and Butter Pudding
  • Number of servings
    8

Serve your customers a deliciously rich chocolate bread and butter pudding this Easter season. Simple to make and also easy to portion, this warm pudding is best served with ice cream. You can make this chocolate bread and butter pudding with PLAISTOWE Dutch Processed Cocoa, NESTLÉ Royal chocolates, ground cinnamon, caster sugar, butter, and vanilla bean paste. This recipe can serve up to 8 portions and takes up to an hour to prepare and bake. A pro tip is to cut your brioche into triangles before baking and placing them into an oven proof dish.

Ingredients
  • 1½ cups (375mL) milk
  • 1 tbsp PLAISTOWE Dutch Processed Cocoa
  • 1 tsp ground cinnamon
  • ¼ cup (55g) caster sugar
  • 12 slices (550g loaf) brioche, crusts removed
  • 50g butter, softened
  • 200g NESTLÉ Royal
  • 3 eggs
  • 1 tsp vanilla bean paste
Preparation
  • 1
    Preheat oven to 160°C/140°C fan forced. Place milk, PLAISTOWE Dutch Processed Cocoa, cinnamon and sugar in a medium saucepan, bring to the boil; stirring. Remove from heat, set aside to cool for 10 minutes.
  • 2
    Meanwhile spread the brioche with butter, cut into triangles; overlap triangles in a 20cm square oven proof dish, sprinkling NESTLÉ Royal between layers. Whisk eggs and vanilla add to milk mixture. Pour over bread and press down firmly.
  • 3
    Bake for 45 minutes. Serve with ice cream.

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