Chocolate Bread Pudding | Cooksmart | Sanjeev Kapoor Khazana

Bread pieces layered with chocolate custard, raisins, blueberry jam in ramekin moulds and baked
CHOCOLATE BREAD PUDDING
Ingredients
150 gms dark chocolate
8 brown bread slices
3 cups milk
2 tbsps butter
3 eggs
½ cup castor sugar
2 tbsps raisins
1 tsp vanilla essence
4 tbsps blueberry jam
Icing sugar for dusting
Method
1. Preheat oven to 180º C.
2. Place a round cookie cutter on each brown bread slice and cut out 8 discs.
3. Place bread discs on a baking tray and toast in the preheated oven till lightly browned.
4. Roughly chop chocolate and melt it in a non-stick pan. Add milk and butter and stir and cook till the mixture thickens. Cool for 2 minutes.
5. Break eggs into a bowl, add sugar and mix well.
6. Grease 4 ramekin moulds with butter, place 1 toasted bread disc in each mould and sprinkle some raisins.
7. Add vanilla essence to the egg mixture and mix well. Add chocolate mixture gradually and mix well.
8. Put 1 tbsp blueberry jam in each mould, cover with remaining toasted discs and pour some chocolate mixture over them.
9. Roughly chop remaining bread slices and put them equally into the ramekin moulds, sprinkle a few raisins and pour the remaining chocolate mixture.
10. Place the moulds in a baking tray, fill it with sufficient water, place it in preheated oven and bake for 55-60 minutes.
11. Remove the moulds from the water bath and rest for 15 minutes. Cool down to room temperature, dust icing sugar on top and serve immediately.
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