A deliciously decadent spin on a traditional favourite.
150ml Baileys Original Irish Cream
4 sliced pain au chocolat (3cm thick)
8 egg yolks
175g caster sugar
1 vanilla pod, split
0.4 units per serve
whip It Up
1Preheat oven to 160°C and grease a 6cm deep baking dish with the butter. Arrange the sliced pain au chocolat evenly in two layers, side by side so they fit snugly.
2Make a custard by whisking the egg yolks and sugar together in a medium bowl until combined. Then place the split vanilla pod in a saucepan with the Baileys, milk and cream, bring to a simmer and pour over the egg mixture, stirring all the time. Keep stirring over a low heat for 5 minutes, then strain through a sieve to remove the vanilla pod.
3Pour the warm custard into your baking dish, pressing the pain au chocolat down so it absorbs the liquid. Leave to stand for 30 minutes.
4Place the baking dish in the oven and cook for 20 minutes. While it's cooking away, melt the dark chocolate in a bowl over hot water.
5Remove the pudding from the oven and leave to stand 10 minutes.
6To serve, generously drizzle the pudding with the melted chocolate.
You can't beat this indulgent pudding served warm with your favourite ice cream.
Got leftover Panettone? You can use this instead of pain au chocolat to make your pudding, and it tastes just as divine!
Impress your friends
Bread and butter pudding wasn't always a sweet treat, early recipes featured meat in them. We're glad they didn't last!