Recipe

Chocolate pecan bread pudding

Once upon a time, your grandmother made a thrifty bread pudding with leftover bread, and some basic store items. This chocolate pecan bread pudding is something quite, quite different.

Apr 30, 2011 2:00pm
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Chocolate pecan bread pudding
  • 200 gram ciabatta bread, sliced thickly
  • 100 gram dark eating chocolate, chopped coarsely
  • 1/3 cup (40g) coarsely chopped roasted pecans
  • 1 1/2 cup (375ml) milk
  • 2 cup (500ml) cream
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs

Method

Chocolate pecan bread pudding
  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease shallow 2-litre (8-cup) ovenproof dish.
  • 2
    Make custard by combining milk, cream, sugar and extract in medium saucepan; bring to the boil. Whisk eggs in large bowl; whisking constantly, gradually add hot milk mixture.
  • 3
    Layer bread, chocolate and nuts, overlapping slices slightly, in dish. Pour custard over bread. Place ovenproof dish in large baking dish; add enough boiling water to come halfway up sides of ovenproof dish.
  • 4
    Bake pudding about 45 minutes or until set. Remove pudding from baking dish;
  • 5
    Stand 5 minutes before serving.

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