Chocolate and Raspberry Bread Pudding
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 6 slices of lighter Danish white bread ((approx. 160g total))
- • 350 ml skimmed milk
- • 2 medium eggs
- • 50 g milk chocolate, (broken into squares)
- • 70 g raspberries
- • 1 tsp white granulated sweetener
- • 1 tsp cocoa powder
Preparation Steps
Preheat the oven to 190°C.
Slice the bread in half to create triangles, then arrange them in the dish in a single layer — overlapping the edges slightly. Dot the raspberries around the bread.
Add the chocolate to a microwavable bowl (or jug) and heat in 30-second bursts, until fully melted. Pour in a little of the milk and whisk until combined. Add the remaining milk, eggs, sweetener, and cocoa powder, then whisk together until smooth and combined.
Pour the milk mixture evenly over the bread slices.
Pop the dish into the oven for 30 minutes, until the custard has set and the bread has begun to brown and crisp around the edges.