CHOCOLATE BREAD PUDDING
45 ml (3 T) butter
150 g dark chocolate, roughly
150 g pecan nuts, roughly chopped 30 ml (2 T) brown sugar
625 ml (2½ c) milk
5 ml (1 t) vanilla essence
1 ml (¼ t) each ground nutmeg
and cinnamon custard or cream to serve
Preheat the oven or a kettle braai to 170 °C (moderate heat). Grease an ovenproof dish with butter or nonstick spray.
1 Bread Slice the croissants diagonally into 4 slices each and butter each slice on both sides. Arrange in the dish. Sprinkle the chocolate, nuts and sugar over.
2 Custard Whisk the milk, eggs, essence and spices together and pour over the croissants.
3 Put the dish on a baking sheet and bake for 35-40 minutes or until done and browned. Serve with custard or cream.
TRUDY AND ALLY (AS SEEN IN KOM ONS BRAAI EPISODE 8 ON VIA)