Bread and Butter Pudding with Dark Chocolate Ganache and Citrus
A mouthwatering bread and butter pudding for a festive dessert.
Bread and Butter Pudding with Dark Chocolate Ganache and Citrus A mouthwatering bread and butter pudding for a festive dessert. |
| Servings | Prep Time |
| 8servings | 10min |
| Cook Time |
| 35min |
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Ingredients
- 1loaf plain sourdough breadfrom Jacksons Real Food Market
- 5tablespoons butter
- 3large eggs
- 3tablespoons coconut sugar
- 1teaspoon vanilla essence
- 2cups full cream milk
- 1/2cup double cream
- 2pinches ground nutmeg
- 1cup cream
- 200gr dark chocolate
- zest orange, lime and lemon1 each
Instructions
- Slice the loaf of bread about 2 cm thick and again in half.
- Butter each slice and grease an enamel or oven safe bowl with butter.
- In an electric mixer beat the eggs, coconut sugar and vanilla essence until light and fluffy.
- Heat the milk and cream in the microwave and slowly pour into the egg mixture, while whisking on low.
- Add the nutmeg and mix through.
- Arrange the buttered slices of bread in an oven safe dish and cover with egg mixture. Push the bread into the liquid to ensure it’s covered.
- Bake at 180 degrees Celsius for 35 minutes or until the egg mixture is set. Remove from oven and set aside.
- In the meantime, heat the last bit of cream in a microwave and add the chocolate. Mix until you have a smooth, rich liquid ganache.
- To serve, pour the chocolate ganache over the bread and butter pudding and garnish with fresh zest from a lime, orange and lemon.
Recipe Notes
Replace the coconut sugar with erythritol sweetener for a diabetic friendly version.