Perfecting Chocolate Bread and Butter Pudding
Asked on 13 Apr 2024 by JCT1971
CHOCOLATE BREAD AND BUTTER PUDDING
Made this again for the first time in many years and it went down a storm with our lunch guests on Easter Monday.
Just to say, though, that the top layer did not turn out particularly crisp, while the inside was very soft, almost mousse-like.
I used a good quality sliced white loaf, which was still relatively fresh. Would it have been better to use a stale (I.e. drier) loaf?
Also, is it better to use a deep dish, or a bigger, shallower one?
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Hello,
The day before we make this we buy a fresh unsliced loaf from a baker. Preferably one with well browned crust and not wrapped!
We leave it until the following day, either in a paper bag or the bread bin and then proceed as per the recipe.
It is important that the dish is only 5cm deep, so you get the right amount of crisp top to squidgy interior. So, if we increase the quantities we do use a larger dish but not a deeper one.
We bake on a high shelf using conventional top and bottom heat.
Best wishes
Lindsey