Chocolate & Raspberry Bread & Butter Pudding

Chocolate & Raspberry Bread & Butter Pudding

By Kylie Zimanyi - Curated Life Studio

A delicious twist on a classic, this Chocolate & Raspberry Bread & Butter Pudding is fluffy with the perfect balance of sweet gooey chocolate and tart acidic raspberries. Prepared without cream, although the pudding seems decadent, it's a healthy alternative served without guilt. Even the chocolate haters (if there is such a thing) will line up for seconds! ๐Ÿ˜‰

Rating

 8 Slices day-old bread
 2 tbsp Butter, melted
 ½ cup Frozen raspberries
 2 cups Milk
 180 g 70% good quality dark chocolate (100g and 80g divided separately, chopped into cubes)
 4 Organic free-range eggs
 ½ cup Raw sugar
 1 tsp Vanilla essence
 Cocoa nibs (optional)
 Fresh raspberries
 Vanilla ice cream

1

Preheat the oven to 180 degrees Celsius.

2

Break the bread into small pieces and place in a 20cmx20cm square baking pan and drizzle the melted butter over the toast. Scatter the frozen raspberries over the bread.

3

Place the milk in a medium saucepan and warm just below boiling point. Take off the heat and stir in 100g of dark chocolate until it dissolves (place back on low heat, if needed).

4

In a medium mixing bowl, whisk the free-range eggs and raw sugar together, then gradually add the mixture to the chocolate milk and beat until well combined.

5

Pour the chocolate custard over the bread and allow to sit for 5 minutes until the bread has soaked up some of the bread mixture. Bake in the oven for 40 minutes.

6

While baking, melt the remaining 80g of chocolate.

7

Take the Pudding out of the oven and serve with a drizzle of melted chocolate, cocoa nibs, a handful of fresh raspberries and vanilla ice cream.

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Ingredients

 8 Slices day-old bread
 2 tbsp Butter, melted
 ½ cup Frozen raspberries
 2 cups Milk
 180 g 70% good quality dark chocolate (100g and 80g divided separately, chopped into cubes)
 4 Organic free-range eggs
 ½ cup Raw sugar
 1 tsp Vanilla essence
 Cocoa nibs (optional)
 Fresh raspberries
 Vanilla ice cream

Directions

1

Preheat the oven to 180 degrees Celsius.

2

Break the bread into small pieces and place in a 20cmx20cm square baking pan and drizzle the melted butter over the toast. Scatter the frozen raspberries over the bread.

3

Place the milk in a medium saucepan and warm just below boiling point. Take off the heat and stir in 100g of dark chocolate until it dissolves (place back on low heat, if needed).

4

In a medium mixing bowl, whisk the free-range eggs and raw sugar together, then gradually add the mixture to the chocolate milk and beat until well combined.

5

Pour the chocolate custard over the bread and allow to sit for 5 minutes until the bread has soaked up some of the bread mixture. Bake in the oven for 40 minutes.

6

While baking, melt the remaining 80g of chocolate.

7

Take the Pudding out of the oven and serve with a drizzle of melted chocolate, cocoa nibs, a handful of fresh raspberries and vanilla ice cream.

Chocolate & Raspberry Bread & Butter Pudding

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