Millionaire's Bread & Butter Pudding
with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. This Millionaire's Bread & Butter Pudding is filled with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar... Delicious!
Tony’s mission is to make all chocolate 100% slave-free.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
(Contains Soya, Milk)
150 grams
Creme Fraiche
(Contains Milk)
75 grams
Caster Sugar
30 grams
Unsalted Butter
(Contains Milk)
120 grams
Salted Caramel Sauce
(Contains Milk)
4 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Not included in your delivery
6 tbsp
Milk
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Set aside 6-8 whole pieces of Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar to decorate your pudding. Chop the remaining chocolate into small pieces.
b) Add the creme fraiche, sugar, unsalted butter, chopped chocolate, half the salted caramel sauce and the milk (see pantry for amount) into a medium saucepan.
c) Stir on medium heat until the chocolate has melted, 3-4 mins. TIP: There will be small pieces of caramel that may not melt.
d) Pour the chocolate mixture into a large bowl and set aside to cool, 5-10 mins.
a) While the custard cools, slice the hot dog buns widthways to create 2cm thick slices, approximately 6-8 per bun.
b) Once the custard has cooled, whisk the eggs (see pantry for amount) into the mixture until combined.
c) Pop the bread slices into the bowl of custard, then toss to coat. Allow the bread to soak up the mixture. TIP: Do this carefully, as the more custard the bread absorbs, the more delicate it will be. Leave to soak for at least 30 mins, or ideally 40-60 mins.
d) When your bread has 10 mins left to soak, preheat your oven to 200°C/180°C fan/gas mark 6.
a) Once the bread has soaked, lay each slice vertically in a suitably sized ovenproof dish. Pour any remaining chocolate custard over the top.
b) Bake your pudding on the middle shelf of the oven until set and slightly crisp on top, 18-20 mins.
c) Once baked, allow to cool, then drizzle over the remaining salted caramel sauce.
d) Garnish with the reserved pieces of chocolate to finish.
Enjoy!
