James Tanner’s Chocolate Bread and Butter Pudding
Celebrity chef James Tanner with an easy and fun-to-make recipe created with the whole family in mind. James says, “This bread and butter pudding uses new Ambrosia chocolate custard. It’s dead simple to make and you don’t need any special ingredients.”
Ingredients (serves 6)
- 1 loaf thick cut sliced white bread
- 150g caster sugar
- 500g carton of Ambrosia Chocolate Flavour Devon Custard
- 100g pecan nuts (optional)
- 200ml full fat milk
- 2 eggs
- Zest and juice of 1 large orange
- 100g unsalted butter
Method
- Soften butter and spread onto both sides of bread
- Lightly sprinkle bread with sugar, remove crusts and cut into ¼ triangles
- Neatly lay buttered triangles into a lightly greased ceramic or Pyrex baking dish, layer the triangles and sprinkle in some of the optional pecan nuts as you go
- Next zest and juice the orange and set aside
- Whisk the eggs with the milk and stir into the chocolate custard, then add in the zest and juice of the orange and whisk everything together
- Pour ¾ of the mix over the bread and push the slices down with your hands to help soak up the mixture, then pour over the remaining mix and leave to stand for 10 minutes
- Put the dish in a large baking tray and cover the pudding with buttered tin foil. Fill the baking tray half way up with hot water and bake for 25 minutes at 180°C
- Remove foil and continue to bake for another 10 minutes until custard is just set then remove pudding from tray and leave to stand for 5 minutes before serving
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