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Ingredients
- 5 Pain au chocolat
- 300ml double/heavy cream
- 300ml whole milk
- 150g dark chocolate (max 60% cocoa)
- 3tsp cocoa powder
- 3 medium eggs
- 150g caster/granulated sugar
- 1tbsp vanilla extract
- 50g dark/semi sweet chocolate chips
Instructions
- Line an 8" round loose bottom/spring form tin with parchment/baking paper. Cut a large square and push it into the tin.
- Chop each pain au chocolat into 9 pieces, set aside to become a little hard. Do not cover.
- Chop the dark chocolate into small chunks, set aside.
- Mix the eggs and sugar together in a bowl using a whisk until combined, set aside.
- In a saucepan heat the cream and milk until on a medium heat.
- Once the liquid is quite hot but not boiling add the dark chocolate chunks, cocoa and vanilla extract.
- Use a whisk to make sure the dark chocolate incorporates into the liquid.
- Once the chocolate has melted into the liquid, remove from the heat.
- Let it cool for 5 minutes, then add the egg and sugar mixture, whisk together.
- Add the pain au chocolat pieces into the baking tin, then pour the chocolate custard on top.
- Gently push the pain au chocolat down with a spoon making sure the chocolate custard goes all the way to the bottom. Let it sit for 10 mins.
- Bake the chocolate bread pudding at 160c/320f fan for 35 mins.
- Sprinkle the chocolate chips on top.
- Let it cool a bit before serving with vanilla ice cream.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
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