A friend asked me recently if I had ever done Delia's chocolate bread and butter pudding. I have done several different takes on bread and butter pudding (many with chocolate) and since my husband doesn't like raisins this one looked good since it is just using a chocolate custard.
You need about 10 pieces of bread with the crusts cut off cut into quarters.
Then put 75g butter, 425ml whipping cream, 150g dark chocolate broken into small pieces, 4 tbsp irish cream (original recipe uses rum but I prefer this with chocolate- you can leave it out or put in the juice of 2 oranges and zest of 1 orange to give a nice orange twist), 110g caster sugar and a pinch of cinnamon in a bowl over a pan of simmering water.
Warm over a low heat until sugar dissolves and the butter and chocolate melts.
Take off the heat and give everything a good mix.In a separate bowl whisk up 4 eggs.
And then add the chocolate mix to this and stir it altogether. Get a shallow baking dish and butter all over. Then cover the base with a layer of about a third of the chocolate custard.
Then top with a layer of the bread triangles.
Then pour half the remaining custard over the bread and press it down so it is all covered.
Then top with the remaining bread and cover this with the rest of the chocolate custard.
Press it all down well so that it is all soaked in the custard. Cover with clingfilm and preferably leave in the fridge for 1-2 days.
When you are ready to cook it preheat the oven to 180 degrees C and bake for about 30 minutes until the top is crunchy but the inside still gooey.
Allow to cool slightly before serving. Serve with ice-cream, custard or pouring cream.
Can be eaten cold so is something that can work well with summer outside eating.