Chocolate Bread Pudding | Bread Pudding Recipe
Chocolate Bread pudding is a magical combination of milk, bread and chocolate are so incredibly versatile. It's basically a sweet or savoury casserole that can be served at breakfast or dessert.
Ingredients
- 200 grams Milk Bread
- 150 grams dark compound Chocolate
- 200 grams milk compound Chocolate
- 500 ml full cream Milk
- 100 grams Butter
- 50 grams Raisins
- 50 grams Tutti-Frutti
- 1 tablespoon chopped Cashew nuts
- 1 tablespoon chopped Pistachios
- 2 tablespoon Cocoa powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Vanilla essence
- 1 teaspoon coffee powder
- 6-7 drops Pistachios flavour essence
- 6-7 drops mango flavour essence
- 2 tablespoon Sunflower oil
- 2 tablespoon Powdered sugar
- 30-35 nos blue colour sugar balls small size
Instructions
- Cut the bread slices in a small cube shape then shift these bread chunks in a bowl.
- Chop the dark chocolate and milk chocolate and keep them aside in a separate bowl.
- Boil 500ml milk on a very low flame. Then add ¼ teaspoon baking soda to it to avoid milk spoil.
- Now add chopped dark chocolate and cook on very low flame by continue stirring.
- Once dark chocolate starts melting add 2 tablespoons cocoa powder, 1 teaspoon coffee powder, ¼ teaspoon vanilla essence and 50-gram butter keep stirring to combine well and cook until it starts boiling.
- Further add chopped cashew nuts, pistachios, raisins and tutti frutti stir properly to mix all ingredients well.
- Add bread chunks and mix gently, add 25-gram butter and combine well now turn off the gas flame and remove the mixture in a big bowl.
- Add 2 tablespoons of powdered sugar and mix well. Here your chocolate bread pudding is ready.
- This chocolate pudding you can serve as it is or refrigerate it for 1 hour and then serve as it is.
- Today I am going to make here independence day special tricolour chocolate bread pudding.
- When chocolate bread pudding gets setMelt the milk chocolate in a heat resistant bowl with the double boiler method.
- Add 2 tablespoons of Sunflower cooking oil in milk chocolate.
- Once milk chocolate melt completely, divide this melted milk chocolate equal into 3 bowls.
- Now add pistachios flavour essence in 1st bowl and add Mango flavour essence in 2nd bowl and mix well.
- Remove the bread pudding from the refrigerator and cut the mould carefully from one side and remove the pudding from it.
- Now pour slowly white milk chocolate in the centre then pour green colour milk chocolate on one side and orange colour milk chocolate on the other side and make circles with blue colour sugar balls. Here it is our Tiranga chocolate bread pudding is ready. Put it in a refrigerator for a couple of minutes and serve.
- Do the same procedure for all pudding cups and amazing tricolour pudding is ready. Enjoy it on the occasion of independence day.
Notes
1 - You can use milk chocolate instead of dark chocolate
2 - You can use your choice of dry fruits or you can skip
3 - If you want to make these delicious sweets any time for any occasion then you can skip milk chocolate coating over chocolate bread pudding and serve as it is.
4 - Use milk bread for batter results.