Berry & Chocolate Bread and Butter Pudding

Servings 8 people

Ingredients

8 heaped cups of bread see my notes on bread types, I have used stale white loaf bread
1/2 cup berries I used frozen Tayberries, raspberries, blackberries or strawberries all delish!
4 eggs
1 ½ cup milk
1 cup cream
60 grams butter softened
½ cup white sugar
2 teaspoon vanilla essence
100 grams Chocolate I used Whittaker’s dark chocolate, broken into bite sized pieces
To serve ice cream and icing sugar

Instructions

Preheat oven to 180 degrees fan bake
Take your Biroix dish and grease with some butter
Now butter the bread. This doesn’t have to be perfect, just butter a couple of slides of each piece of bread.
Place the bread in the greased Biroix dish.
In a large bowl whisk the eggs and add the milk, cream, sugar and vanilla.
Pour over the bread mix.
Take the berries and chocolate and nestle in between your bread pieces. I don’t like to mix the berries in as then they turn the whole mix pink. Which is a vibe but not my favourite vibe.
Place into the oven to cook for around 30 minutes, until golden and custard is set but still wobbly.
Dust with icing sugar and serve with ice cream.

Recipe Notes

Bread: You can use sliced bread – use around 12-14 slices. You can also use raisin bread, bread rolls, brioche or hot cross buns.
Regarding stale bread, as long as you can still rip it with your hands and don’t have to saw at it with a knife it will be good to use. Basically, we need the egg mix to be able to soak into the bread.