This is a rich dessert, but well worth the calories. I serve with a creme anglaise sauce, too.
13 people made this
1 (250g) baguette
125g unsalted butter, melted
170g chocolate chips
700ml double cream
8 egg yolks, room temperature
100g caster sugar
1 tablespoon vanilla extract
60g plain or baking chocolate, chopped
1 tablespoon butter
80ml boiling water
100g caster sugar
3 tablespoons golden syrup
1 teaspoon vanilla extract
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Method Prep:1hr › Cook:1hr15min › Extra time:5hr45min › Ready in:8hr
Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
Slice baguette in 6mm slices and brush one side with melted butter. Place on a baking tray and into preheated oven until golden, about 1 minute.
Melt chocolate chips in microwave or double boiler. Set aside.
In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
In a large bowl beat eggs, egg yolks, 100g sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
Line a roasting tin with a damp kitchen towel. Place baking dish on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in centre comes out clean. Let rest 8 hours or overnight.
To make sauce, melt plain chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 100g sugar and golden syrup until smooth. Increase heat to medium and bring to the boil. Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.