Monday, April 9, 2012
Bread Pudding...with a twist
Now I know that I was supposed to be giving up sugar after Easter, and this is still on the cards. Today is the Monday after Easter and despite plenty of opportunities I have not caved in. Easter eggs have been abundant at family and friends' homes, not to mention our own, where the kids have probably had their whole years supply in a single morning's sitting. It was more painful to watch them down so much chocolate than it was to refuse a taste. I do plan on weaning them slowly off the stuff, but to put it in a cliche - it's not as easy as taking candy from a baby.
Back to this recipe though, which is another sweet treat and possibly a last one for a while. I have already posted the Hot Cross Buns recipe and it was very well received. While there was still some choc chips remaining in the pantry and, I was already on a hot cross bun high, I decided to make Choc Cross Buns. Using the same ingredients except replacing the dried fruit with 300g of choc chips and 2 tablespoons of cocoa powder, these were quite a cinch, and whilst the kids loved it, there were plenty left over on the Saturday before Easter. I had already offered to bring a dessert to the Easter Sunday lunch that I was to attend, and using these excess buns in the sweet offering was the plan.
This recipe would also work with the regular traditional buns and obviously, if you are making this dish outside of the Easter season, then replace the buns with sliced raisin bread and replace the additional chocolate bits with sultanas or currants. This is an easy to make dessert and hits the spot with the added decadence of dark chocolate.
6 x Choc Cross Buns, sliced into 1cm widths
1 x 400g can Condensed Milk
2 x cans of Milk, use the emptied condensed milk can as a measure
4 x Eggs, beaten lightly
1 tsp x Vanilla Extract, or the seeds from a vanilla pod
100g x Dark Chocolate, chopped roughly
Preheat the oven to 200ºC, place the slices of hot cross buns on a baking tray in one layer
Place in the oven for 10-15 minutes to toast the slices, this ensures they do not become mush in the custard
For the custard combine the condensed milk with the other milk, eggs and vanilla extract
Stir well with a wooden spoon to ensure all the ingredients are mixed thoroughly
Remove the sliced buns from the oven and allow to cool slightly
In a gratin dish, place slices of the buns lying angled so that they are slightly layered
Pour the custard mixture evenly to cover all the slices in the liquid
Add the chopped chocolate, dristributing evenly
Allow the dish to stand for 2 minutes so that the custard can begin to be absorbed by the slices of hot cross buns
Place the gratin dish in a water bath that reaches at least half way up the side of the dish
Carefully place the water bath into the oven and bake at 200ºC for 30 minutes
Place a piece of tin foil or baking paper over the gratin dish to prevent any further burning
Reduce heat to 180ºC and bake for another 30 minutes.