Evening all! Got an absolute treat for you tonight. This is probably one of the greatest puddings I have thrown together in recent times. Last weekend I was watching Sunday Kitchen and was intrigued by their Panettone bread and butter pudding recipe. However, you know what We The Food Snobs is all about, incredible dishes of sheer indulgence and it got me thinking, “I can definitely take this to another level!” So here is a recipe for The Food Snobs ‘Pain Au Chocolat Bread & Butter Pudding!
First things first it’s got to be quick and easy as no one can be bothered with ridiculous recipes unless it’s for a really special occasion. So here is what you need:
6-8 Pain Au Chocolat, depending on the size of the dish you are using.
200g of Dark Chocolate (I used 70% cocoa)
100g of Unsalted Butter
Pint of Milk
Custard (had to sink to instant custard levels, whoops!)
100ml of Double Cream (and the rest for serving)
100g Dark Soft Brown Sugar
Ingredients sorted. Now to create some patisserie magic! Sadly I had to use a couple croissants as pain au chocolats are scarce at 9pm for some reason!
Shred the pastries and roughly chop 100g of chocolate. What you need to do is layer the shredded pain au chocolat and chocolate and in between layers sprinkle a good helping of Demerara sugar. You’ve probably guessed that this pudding is obscenely high in calories haha! We work by the rule that the more calories you can squash in to one mouthful, the more epic the pud will be! So layer it all up, sprinkling sugar with reckless abandon until the dish is full.
It should look just like this!
Now take your custard, hopefully you will be luckier than me and will have some delicious fresh Madagascan vanilla pod infused custard unlike my instant powder stuff! I made it with milk and chucked in a generous helping of double cream to account for this heinous crime though so do not fear!
Top tip is to leave it for half an hour to let the custard soak into the pain au chocolat. If you’ve managed to wait that long you did better than me. Now whack it in the oven on 175 degrees for 30 – 40 minutes, checking to make sure it doesn’t dry out.
While it cooks and releases the most amazing aromas into your kitchen you can get on with preparing your chocolate sauce. Grab your other bar of chocolate, 100g of soft brown sugar, 100g of butter and 100ml of double cream. Chop the butter and chocolate into small pieces that will melt quickly. With ten minutes or so left for the bread & butter pudding, put the ingredients for the chocolate sauce on to a low heat. Keep stirring, ensuring that the chocolate doesn’t burn!
Timer goes. Pudding out. Stand back and admire! The Demerara sugar should have made the top golden and slightly crisp, surrounded by pockets of oozing melted chocolate. No hanging aroung, serve immediately whilst it is molten and messy.
Serving tip. Generous portion with a slight covering of the rich dark chocolate sauce and a big lashing of double cream! If you are a bit of a lightweight when it comes to rich puddings you may want to take it steady and listen to your head instead of your belly. This could be too much for some people and you most certainly DO NOT want to waste this on them! The custard makes the bread beautifully creamy and the chocolate creates the biggest smile on your face. The cream cuts through the richness and adds a final touch of indulgence to an already incredible mouthful. I made this for the flatmates and myself as we were having a proper slob session that was calling for some sort of comfort food. However, I see no reason why this couldn’t be the “Wow!” dish at a party with chums or even a treat to warm the toes after a winter walk in all this snow we’ve been greeted with!
Make this now, don’t mess around, sod the weighing scales!
We The Food Snobs x