The ultimate indulgence combine this popular dessert with everyone’s favourite – chocolate.
|Values shown are approximate.|
Heat the oven to 170°C/325°F/gas mark 3 Brush the bread with melted butter and chocolate sauce, place to the side on a tray. Brush a suitably sized dish (needs to hold around 2 litres) with melted butter.
Sprinkle a little caster sugar on the bottom and the sides of the dish. Pour the milk and cream into a saucepan, add vanilla pods and cocoa powder and warm to just boiling (do not over boil otherwise the cream might curdle!)
Meanwhile, whisk the eggs, brandy and sugar in a large bowl. Add the milk and cream, whisk thoroughly. Strain into a clean saucepan and discard vanilla pods. Return to the heat, stirring continuously, until it coats the back of the spoon.
Layer in half the bread and pour over half the milk and egg mixture, leave to soak for 10 minutes. Neatly layer the remaining bread on top, then pour over the remaining egg and milk mixture. Leave for a further 10 minutes to allow it to soak through.
Put the pudding in a roasting tray of water (this prevents curdling in the oven) and place in the oven for 30 minutes, or until set. Remove and dust with icing sugar to finish.
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