Dark Chocolate Bread and Butter Pudding

Instructions

1. 1

   Preheat the oven to 180°C. In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy.

   Tip: Use room temperature ingredients for better results.

2. 2

   Melt the butter and let it cool slightly. Add the melted butter to the sugar mixture and whisk until combined.

   Tip: Be careful not to burn the butter.

3. 3

   In a separate bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Use a whisk or a spatula to avoid lumps.

4. 4

   Add the dry ingredients to the sugar mixture and stir until just combined.

   Tip: Don't overmix, or the bread will become dense.

5. 5

   Add the heavy cream and stir until the mixture is smooth.

   Tip: Use a spoon to scrape the sides of the bowl.

6. 6

   Add the bread and stir until the bread is evenly coated with the mixture.

   Tip: Use a gentle touch to avoid breaking the bread.

7. 7

   Pour the mixture into a 20x20cm baking dish and smooth the top.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake for 35-40 minutes or until the top is golden brown and the pudding is set.

   Tip: Check the pudding after 30 minutes and cover with foil if it's browning too quickly.

9. 9

   Remove from the oven and let it cool for 10 minutes before serving.

   Tip: Serve warm or at room temperature.

10. 10

    Sprinkle with powdered sugar or chopped nuts before serving.

    Tip: Optional, but adds a nice textural element.