Spiced bread and butter pudding with crème fraiche
Author: Danny Parker
Serves: 4
Ingredients
- 200g whole milk
- 200g double cream
- 1tsp allspice
- 2-3 (100g) eggs
- pinch salt
- 150g sugar
- 100g dark chocolate pellets
- 1 loaf shop-bought brioche, diced into large cubes
- 50g butter, melted
- crème fraîche, to serve
Method
- In a saucepan, bring the milk, cream and allspice to the boil. Whisk together the eggs, salt and sugar. Temper the eggs by pouring the hot liquid over them and mix well. Off the heat, add the dark chocolate, mix well to ensure chocolate has melted. Place the brioche in a tray that fits it well (the brioche should come almost to the top). Pour over the melted butter. Pour over the chocolate custard and leave to soak for 30 mins. Cook at 130C/Gas 2 for 45 mins until just set. Serve with a big dollop of crème fraîche.
