Monday, July 21, 2008

Chocolate Bread Pudding

A tasty way to use up left-over French bread.

Work plan
20min preparation
30min cooking

Calories per serving: 270

Nutritional advice

Cocoa and egg-yolks are reasonable sources of iron, so make sure your main course contains vitamin C to help absorb it.

Preheat oven to 190C

8x 2.5cm slices of French bread
2 tbs cocoa
50g castor sugar
300ml milk
1 whole egg
2 egg-yolks
Icing sugar


  1. Lay the slices of bread on a baking-sheet and toast in the hot oven for about 5 min.
  2. Meanwhile, combine the cocoa and half of the sugar and mix to a paste with a little of the milk.
  3. Boil the remaining milk, then add to the cocoa mixture, stirring well to mix
  4. Beat the egg, egg-yolks and sugar together until they are thick and light, then stir in the milk mixture.
  5. Arrange the toasted bread in a shallow ovenproof dish and carefully pour on the cocoa, taking care to soak each piece evenly.
  6. Place the dish in a baking-tin half filled with water and bake for 30min, sprinkle with icing sugar and serve with lightly-whipped cream.


Unsuitable for microwave cookery

Slightly stale bread is best, so don’t throw away any left-over French bread.

Unsuitable for freezing


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