![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSabMF9zKsZe64Ejbqk6B0PB36QLxF5V1uEjB-FUX02kxHdYaZixVQP50dpqdwX0uc3nXT4-OyGtaTZRRg4Q_iP5E1ozA7sqsb0U4j8UYDA-nQ4fj1ZNi7l4CgyRCapKngTCXajghxCRTp/s320/scan0011.jpg)
A tasty way to use up left-over French bread.
Work plan
20min preparation
30min cooking
Calories per serving: 270
Nutritional advice
Preheat oven to 190C
Ingredients
8x 2.5cm slices of French bread
2 tbs cocoa
50g castor sugar
300ml milk
1 whole egg
2 egg-yolks
Icing sugar
Method
- Lay the slices of bread on a baking-sheet and toast in the hot oven for about 5 min.
- Meanwhile, combine the cocoa and half of the sugar and mix to a paste with a little of the milk.
- Boil the remaining milk, then add to the cocoa mixture, stirring well to mix
- Beat the egg, egg-yolks and sugar together until they are thick and light, then stir in the milk mixture.
- Arrange the toasted bread in a shallow ovenproof dish and carefully pour on the cocoa, taking care to soak each piece evenly.
- 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.
Microwave
Unsuitable for microwave cookery
Tips
Slightly stale bread is best, so don’t throw away any left-over French bread.
Storage
Unsuitable for freezing
.