Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, death by chocolate bread and butter pudding. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Death by Chocolate Bread and Butter pudding is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Death by Chocolate Bread and Butter pudding is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have death by chocolate bread and butter pudding using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Death by Chocolate Bread and Butter pudding:

1. Make ready 300 ml thick double cream
2. Prepare 150 ml single cream
3. Make ready 2 egg yolks
4. Make ready 100 g Dark Chocolate (85%)
5. Get 2 tbsp Hazelnut Spread
6. Take 280 g Brioche (approx. 6 thick slices)
7. Prepare 3 tsp caster sugar
8. Get 25 g butter

It's a rich and decadent bread pudding filled with chocolate and pecans. The bread pudding has a firm but creamy texture and the pecans add a nice crunch. Add the remaining bread and scatter over the remaining dried fruit. Brush with marmalade again for a glossy finish, then serve warm with double cream.

Steps to make Death by Chocolate Bread and Butter pudding:

1. Pre heat an oven to 180°C fan
2. Add all of the cream, dark chocolate (broken up) and hazlenut spread to a pan and put on a medium-low heat. Stir regularly until the chocolate is fully melted.
3. Meanwhile, use some of the butter to grease and oven proof dish, keep the rest to butter the brioche.
4. Slice the Brioche and line the dish.
5. Add the egg yolks and caster sugar to a bowl and beat with a whisk until it creates a pale creamy texture. Once the chocolate and cream is ready, pour a small amount into the bowl with the creamed eggs. Beat with a whisk and then pour back in to the pan with the rest of the cream and chocolate.
6. Continue to heat over a medium-low heat until it begins to thicken. Once it is ready, pour slowly over the brioche, giving time for it to be absorded and not spill over the edge of the dish.
7. Place in the oven for 30mins.
8. Serve warm.

Spread the bread with the butter. If the slices are large, halve them. Line the dish with overlapping bread slices and scatter over half the peel and sultanas with some of their liquid. Cover with another layer of bread. Melt and mix chocolate, whipping cream, butter and caster sugar together in a bowl over a saucepan of simmering water.

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