Pecan chocolate bread and butter pudding

This chocolate bread and butter pudding makes use of any leftover bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160°C. Grease a 25cm (1.25L capacity) round baking dish and line the base and side with baking paper (the lining here is optional).

Step 2

Spread both sides of the bread with butter and cut each slice in half widthwise. Set aside.

Step 3

Place the eggs and sugar in a large bowl and whisk until combined, then stir in cocoa and half of the chocolate.

Step 4

Place the cream, vanilla and orange zest in a small saucepan over medium-high heat and bring just to a simmer. While stirring gently with a whisk, pour the hot cream mixture over the egg mixture and stir continuously until the chocolate has melted. Stir in the milk to cool the mixture, strain through a fine sieve and set aside.

Step 5

Arrange bread upright in prepared pan, sprinkling pecans, sultanas and remaining chocolate between each piece. Pour chocolate cream mixture over, making sure all bread is coated. Set aside for 15-20 minutes for bread to soak up mixture. Bake for 35-40 minutes until edges are set but centre has a wobble. Remove from oven and set aside to cool slightly. Dust with cocoa and serve with ice cream.

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