Luke Mangan's Easter bread and butter pudding with dark chocolate sauce
Skip to IngredientsSkip to MethodMade with a rich dark choc sauce, this Easter bread and butter pudding is the perfect dessert for your Easter celebrations. Perfect for sharing, this dish is sure to be a hit among friends and family.
- Serves10
- Cook time35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 200g leftover solid chocolate Easter eggs (such as Cadbury Crunchie Easter Eggs)
- 6 (about 500g) Coles Traditional Fruit Hot Cross Buns, torn into large pieces
- 1 cup (250ml) milk
- 300ml thickened cream
- Pinch of salt
- 1 tsp vanilla bean paste
- 5 Coles Australian Free Range Eggs
- 2 tsp ground allspice
- Vanilla ice cream, to serve
Dark chocolate sauce
- 140g leftover Easter chocolate (such as a Lindt Gold Dark Chocolate Bunny), finely chopped
- 1/3 cup (80ml) milk
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Method
Step 1
Preheat oven to 150°C. Grease a 10-cup (2.5L) ovenproof baking dish. Reserve 8 chocolate eggs. Coarsely chop the remaining chocolate eggs. Arrange half the bun pieces in the base of the prepared dish and sprinkle with half the chocolate. Repeat layering with remaining bun pieces and chopped chocolate.
Step 2
Combine the milk, cream, salt, vanilla and allspice in a saucepan. Bring to a simmer over medium heat, then remove from heat. Set aside to cool slightly.
Step 3
Whisk the eggs in a medium bowl. Slowly add the milk mixture in a thin, steady stream, whisking until well combined. Carefully pour the egg mixture over the bun mixture in the dish. Sprinkle with the reserved chocolate eggs. Bake for 30 mins or until the custard is just set. Set aside for 15 mins to cool.
Step 4
To make the chocolate sauce, place the chocolate and milk in a microwave-safe bowl. Cook in the microwave, stirring every 20 secs, for 1 min or until the chocolate melts and mixture is well combined.
Step 5
Serve the pudding warm with the chocolate sauce and ice cream.
Luke Mangan's Easter bread and butter pudding with dark chocolate sauce
- Serves10
- Cook time35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 200g leftover solid chocolate Easter eggs (such as Cadbury Crunchie Easter Eggs)
- 6 (about 500g) Coles Traditional Fruit Hot Cross Buns, torn into large pieces
- 1 cup (250ml) milk
- 300ml thickened cream
- Pinch of salt
- 1 tsp vanilla bean paste
- 5 Coles Australian Free Range Eggs
- 2 tsp ground allspice
- Vanilla ice cream, to serve
Dark chocolate sauce
- 140g leftover Easter chocolate (such as a Lindt Gold Dark Chocolate Bunny), finely chopped
- 1/3 cup (80ml) milk
Description
Made with a rich dark choc sauce, this Easter bread and butter pudding is the perfect dessert for your Easter celebrations. Perfect for sharing, this dish is sure to be a hit among friends and family.
Method
Step 1
Preheat oven to 150°C. Grease a 10-cup (2.5L) ovenproof baking dish. Reserve 8 chocolate eggs. Coarsely chop the remaining chocolate eggs. Arrange half the bun pieces in the base of the prepared dish and sprinkle with half the chocolate. Repeat layering with remaining bun pieces and chopped chocolate.
Step 2
Combine the milk, cream, salt, vanilla and allspice in a saucepan. Bring to a simmer over medium heat, then remove from heat. Set aside to cool slightly.
Step 3
Whisk the eggs in a medium bowl. Slowly add the milk mixture in a thin, steady stream, whisking until well combined. Carefully pour the egg mixture over the bun mixture in the dish. Sprinkle with the reserved chocolate eggs. Bake for 30 mins or until the custard is just set. Set aside for 15 mins to cool.
Step 4
To make the chocolate sauce, place the chocolate and milk in a microwave-safe bowl. Cook in the microwave, stirring every 20 secs, for 1 min or until the chocolate melts and mixture is well combined.
Step 5
Serve the pudding warm with the chocolate sauce and ice cream.