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8-10 23-30mins

Kirsten Tibballs’ Chocolate Bread & Butter Pudding

Ingredients

To make the CHOCOLATE SAUCE
  • 140mL Bulla Cooking Cream
  • 1 tsp vanilla bean paste
  • 140g good-quality dark chocolate
To make the CINNAMON CRUMBLE
  • 70g unsalted butter
  • 70g plain flour
  • 70g dark brown sugar
  • 35g almond meal
  • 1g sea salt
  • 1g ground cinnamon
To make the BREAD & BUTTER PUDDING
  • 1/2 orange
  • 1 whole egg
  • 5 egg yolks
  • 105g brown sugar
  • pinch salt
  • 420mL Bulla Cooking Cream
  • 1 tsp vanilla bean paste
  • 8-10 thick slices of Brioche loaf or white bread with the crusts cut off (either will need to be stale and at least 1-day old)
  • 60g butter

Cooking Directions

  • Preheat the oven to 170°C degrees.
  • To create the Cinnamon Crumble, In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and flour until there are no lumps of butter but it doesn’t quite come together. Add in the remaining ingredients and combine while still maintaining a crumble consistency. Store in the fridge until required.
  • Then to create the chocolate sauce, in a saucepan, boil the cream and vanilla. Pour the boiling mixture over the chocolate placed in a bowl whisk until the chocolate has melted.
  • To make the Bread & Butter Pudding, Use the zest and juice of half an orange and combine it with the eggs, egg yolks, brown sugar, salt. Once combined, add in the Bulla Cooking Cream and the chocolate sauce that you’ve made to create a custard base.
  • Butter the bread slices and cut into quarters and arrange with the point facing up in a 250mm x 250mm baking dish.
  • Cover with the prepared custard base and sprinkle with the cinnamon crumble. Bake at 170°C for 25-30 minutes.

Ingredients

To make the CHOCOLATE SAUCE
  • 140mL Bulla Cooking Cream
  • 1 tsp vanilla bean paste
  • 140g good-quality dark chocolate
To make the CINNAMON CRUMBLE
  • 70g unsalted butter
  • 70g plain flour
  • 70g dark brown sugar
  • 35g almond meal
  • 1g sea salt
  • 1g ground cinnamon
To make the BREAD & BUTTER PUDDING
  • 1/2 orange
  • 1 whole egg
  • 5 egg yolks
  • 105g brown sugar
  • pinch salt
  • 420mL Bulla Cooking Cream
  • 1 tsp vanilla bean paste
  • 8-10 thick slices of Brioche loaf or white bread with the crusts cut off (either will need to be stale and at least 1-day old)
  • 60g butter