Chocolate bread pudding with bacon custard
takes: 2 hours serves: 8-10 ENJOY: sounds weird but seriously, it’s totally worth the effort. Who knew bacon and chocolate was such a great combo?
150g unsalted butter, plus a little extra for greasing 140ml double cream 800ml milk
40g milk chocolate, roughly chopped
40g dark chocolate (70% cocoa), roughly chopped 4 egg yolks
140g caster sugar, plus extra for dusting
1 loaf of white bread, sliced and buttered
FOR the custard… 6 rashers of smoked streaky bacon 150ml milk 150ml double cream 2 egg yolks 35g caster sugar
1 Preheat oven to 140°C and butter an ovenproof dish (approximately 28 x 23cm).
2 To make the pudding, put cream and milk into a saucepan and bring to the boil, then add chocolate and whisk until melted before removing from heat. Whisk yolks and sugar in a bowl, then pour in the chocolate cream. Whisk again, then strain.
3 Butter the bread and layer in the dish, adding ladles of the chocolate custard in between. Press down with your fingers to make sure it’s soaked properly. Dust the top of your pudding with a few pinches of sugar, and place in the oven for 30 mins.
4 Meanwhile make your custard. Put bacon into a medium saucepan and caramelise over a medium heat, pouring away any fat that comes out. When it’s all brown, add the milk and cream and bring to the boil. Then lower heat and allow to infuse for 30 mins.
5 In a bowl, whisk together egg yolks and sugar. Bring cream back to the boil, and strain. Slowly pour cream on to the yolk mix and stir well. Put back into the pan and heat gently until it thickens a little, taking care not to let it scramble and go lumpy. 6 Serve the pudding hot with custard poured over.
Recipe taken from Fever-tree: The Art of Mixing (£15, Mitchell Beazley), available at octopusbooks.co.uk