Fonterra Food Services
Chocolate Bread and Butter Pudding
2 eggs
25g caster sugar
150ml Anchor Cooking Cream
100g milk chocolate
6 Croissants
50g Western Star Unsalted butter
Anchor Culinary CreamWestern Star Unsalted ButterDairy Whip Whipped Cream Catering
In a large bowl add eggs and sugar and whisk until combined and a light pale colour.
Add cream to a pot and set on the heat. Just before cream is about to boil remove from heat and add in chocolate and stir until the chocolate has melted.
Add the chocolate mix into the egg mix (add slowly and keep stirring so eggs do not cook). Once mix is combined set aside to cool.
Slice croissants, then butter moulds and lay the croissants out neatly in the moulds making layers.
Pour chocolate mix on top of the croissant and leave to soak up. Once mix has soaked up add more chocolate mix just to top it off.
Put moulds into a tray and cover with cling wrap. Place tray in a steamer at 100°C and cook for 35 to 40 minutes.
Remove the tray from the steamer, take off the cling wrap and cool down before removing bread and butter pudding.
Remove bread and butter pudding from the mould when warm. Arrange on plate with some whipped cream and a slice of strawberry.
Tip :
This original recipe was created by Jack Mullen (3rd year Apprentice Chef, Perth) as part of the Fonterra Foodservice Proud to be a Chef 2011 Apprentice Chef program.

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