Pain au Chocolate Bread and Butter Pudding

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A modern version made all the more decadent by using chocolate pastries – yum!

Ingredients

6 Pain au Chocolate pastries

50 g softened butter

200 g dark chocolate, broken into pieces

3 extra large eggs

75 g castor sugar

1 C (250 ml) milk

1 C (250 ml) cream

¼ C (60 ml) marmalade

1 Tbsp (15 ml) water

Preheat the oven to 160 °C.

Grease a large ovenproof dish with a little of the softened butter. Cut the Pain au Chocolate pastries into 3 and butter the cut side.

Arrange the Pain au Chocolate pastries overlapping each other in the prepared dish.

Melt the dark chocolate in a double boiler or slowly in a microwave and set aside to cool.

Whisk together the eggs and sugar and fold in the cooled chocolate. Stir in the milk and cream and pour over the Pain au Chocolates.

Bake for 30-40 minutes until the custard has set.

Melt the marmalade with the water and brush over the top of the dessert just before serving.