Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding
15 Mins
Prep time
50 Mins
Cooking time
Serves 6

What you need

  • 2 1/2 cups milk
  • 200g TOBLERONE Dark Chocolate or dark cooking chocolate, roughly chopped
  • 125g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1 tablespoon cocoa
  • 1 tablespoon caster sugar
  • 4 eggs, lightly beaten
  • 8 slices raisin bread
  • icing sugar, to serve
  • double cream, optional, to serve

How to make it

  1. COMBINE the milk, TOBLERONE, PHILLY, cocoa and sugar in a large saucepan over low heat, stirring until smooth. Allow to cool, then whisk in the eggs.
  2. CUT each bread slice diagonally in half. Arrange bread triangles in a greased 2 litre capacity deep baking dish. Pour over chocolate mixture and set aside for 10 minutes.
  3. BAKE pudding at 160°C for 30-35 minutes until set. Allow to cool slightly. Dust with icing sugar and serve with cream, if desired.