Tuesday, 14 February 2012

Chocolate Chip Bread Pudding

There are many versions of bread pudding but, let me tell you, this one is "the best" bread pudding ever and I mean "EVER". For me this is what defines comfort food. Its a very indulgent version of a bread pudding, with rum, chocolate chips and cream but hey "otherwise the stale bread would have been wasted !" The use of aforementioned ingredients are totally justified by using stale bread in our recipe. I'm a firm waste-not-throw-not-your-food believer.
This recipe is fancy but not fussily so. Its perfect for a relaxed Sunday after a hectic week. You don't have to fuss around weighing and whipping your ingredients. You just throw whatever you desire in your custard, pour it over the bread and then softly bake it.

Chocolate Chip Bread Pudding 
adapted from Nigella Lawson
250grams stale bread (either white or brown), cut into cubes
100 grams (or more) dark chocolate chips
3 eggs
40 grams light brown sugar
30 ml dark rum
125 ml low fat cream
500 ml full cream milk
4 teaspoons demerara sugar

Preheat oven to 170 degree Celsius. Grease a pie dish, or any oven proof dish you have (approximately 23 cms x 6 cms deep), lightly with butter.
Tip in the stale bread cubes (if your bread isn't stale, then leave slices to dry first, for a while, on a wire rack before cubing and using).

Toss in the chocolate chips to spread evenly among the bread cubes.

Whisk together the eggs, light soft brown sugar, rum, low fat cream and milk. Pour this mixture over the bread and press the cubes down to coat them in the liquid.

Leave this to soak for 20 minutes, then sprinkle with the demerara sugar and put into oven for 40-45 minutes. The top will be golden brown when done (and it will smell heavenly).

Let the dish stand for while before serving.

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