New Year's Eve: Nutty Chocolate Bread Pudding

Happy New Year!

The New Year bliss coupled with the winter chill has made me so lazy that I’ve found it impossible to get out of bed and into the kitchen let alone pick up my laptop and write. Don’t get me wrong… I absolutely love being in the kitchen and love writing about it even more… but it’s just too cold and obviously I am a teeny bit of a lazy bum :P But Wishes are good even when they are a bit late… Right? ;)

I did manage to get my lazy bum into the kitchen on New Year’s Eve to whip up an all time favorite desert (with a bit of twist) for the whole Fam! Left over Bread, Milk, Sugar and Eggs… Do you know where I am going with this? Yea… you guessed it …warm and comforting Bread Pudding. If you’re a big a chocolate fanatic as my entire family then you would be just as thrilled with this delicious rendition of the traditional bread pudding. I call it Nutty Choc Bread Pudding. I served this warm, luscious and comforting chocolaty heaven with a simple and fresh homemade custard sauce. I just can’t fathom the idea of using packet custard when it’s just so simple to make your own silky smooth custard from scratch. It’s healthier, tastier and as fresh as the winter wind. I am sure by the end of this you guys would agree with me and be anti – packet custard.

I was quite pleased with the end result (especially the taste). With that said, I do suggest that after about 30 minutes in the oven when the top starts looking a bit crusty, you cover it with a piece of tin foil to prevent over browning (and a more sophisticated appearance).

Hope you all had a fantastic start to the New Year and wishing you a fabulous year ahead !

Nutty Chocolate Bread Pudding (serves 10)

What you will need:

Semi-Sweet Chocolate / Nutella Hazelnut spread                                     150gms

Dark Chocolate Chips                                                                            50gms

White Bread                                                                                           1 small loaf

Mixed Nuts (Pecans, Hazelnuts, Almonds), Chopped                               100gms

Single Cream (I use Amul)                                                                      450 ml

Milk                                                                                                        320 ml

Castor Sugar                                                                                            2 tbsp

Eggs                                                                                                        3

Demerara Sugar                                                                                      3 Tbsp

Butter, softened                                                                                       1 Tbsp

Vanilla Essence                                                                                       1 Tsp

Utensils:

A round or Oval 13-inch ovenproof glass baking dish, One medium saucepan, one small saucepan, measuring scale, measuring spoons, a few empty bowls, a spatula, a pair of scissors, a few fresh spoons, a butter knife, a bread knife, a large oven proof baking dish 
(for the water bath)

How do you start:

1. Start by greasing your baking dish with the butter.

2. Next preheat the oven to 170 degree Celsius and cutt he bread slices into 4 triangles.

3.Then roughly chop up the chocolate and put it in a saucepan on double boil, until chocolate is melted and smooth. (If your using the Nutella spread, you can skip this step).

4. Once the chocolate is melted, spread the chocolate onto the cut bread slices and place in the buttered baking dish in a layers pattern, ensuring that there isn’t much gap between each bread slice.

5. Scatter the chopped nuts and choco chips randomly over the spread of chocolaty bread.

6. Now for the custard of the bread pudding, combine the milk and cream in a bowl until its smooth and free of any creamy lumps. To this creamy milk mixture, add the 2 Tbsp of castor sugar and combine. Now add the eggs, one at a time, making sure to combine well after each addition. Add the vanilla essence to this mixture and mix well.

7. Pour this creamy mixture over the chocolaty bread and nuts mixture. Leave to soak for 20-30 minutes. This step is crucial as it ensures a melt in your mouth, light and airy dessert.

8. After the bread has soaked for a while, sprinkle with the Demerara sugar (this gives the dessert a nice crunchy crust)place the dish in a bon-Marie (just a fancy way of saying a water bath). Here you can use a shallow baking dish large enough to fit you glass baking dish.

I suggest you place the dish in the oven and then pour in some hot water… this makes it easier to handle and ensures you not spilling the entire dish.

9. Bake for 40-45 minutes until the crust is a nice golden brown color and custard set. (you can test this by inserting a clean skewer in the centre of the dish and if it comes out clean… your all set!). 


Tip: after 30 minutes of baking if your top is already golden brown, but custard still not set, cover the top with some tin foil to prevent over browning.

Serve this warm with fresh homemade custard.

Now, as promised, simple and easy steps to fresh, silky smooth custard.

Custard Sauce

What you need:

Milk                                                            220gms

Butter                                                            30gms

Vanilla Essence                                             1 Tsp

Castor or Breakfast Sugar                             60gms

Egg Yolk                                                       3

Flour                                                             40gms

Water                                                            90 ml

How to :

Firstly combine the milk, butter, sugar and vanilla essence in a saucepan on low heat. In a separate bowl, mix together the water, flour and egg yolks until well combined (the mixture would be slightly watery).

As soon as the butter and sugar melt, slowly start adding the water and flour mixture to the milk and butter, while continuously whisking. ( If you do not whisk, the sauce would turn out to be quite lumpy and not silky smooth.)

As soon as all the flour and milk mixture is combined, take the pan off the heat and after giving it another quick whisk, transfer the mixture to a cool bowl, and let it stand at room temperature until just warm.

Tip: Cover the custard surface with some aluminum foil or cling film to prevent it from forming a skin.

Serve the custard sauce at room temperature or slightly warm with the luscious and chocolaty bread pudding, or any other favorite dessert.