Challah bread and butter pudding

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Challah bread and butter pudding

Serves 8


1 loaf of challah bread, cut into slices

50g butter, softened

100g dark chocolate chips

60g pecans, chopped

400ml milk

2 eggs

100g caster sugar

50g salted caramel sauce


  1. Preheat the oven to 180˚C/160˚C fan/ gas mark 4.
  2. Butter both sides of each slice of challah bread. Overlap the slices of bread in a baking dish or tin measuring around 25 x 16cm.
  3. Sprinkle on the chocolate chips and pecans, allowing some to go in between the slices of bread.
  4. In a large jug, whisk together the milk, eggs and sugar. Pour the mix over the bread and allow to soak for 10 minutes.
  5. Bake in the oven for 30-35 minutes, or until the pudding is golden brown and all of the liquid is gone.
  6. Drizzle over some salted caramel sauce. Serve warm with vanilla ice cream.

Per Serving 387kcals, 18.2g fat (7.8g saturated), 52.1g carbs (21.8g sugars), 9.3g protein, 2g fibre, 0.6g sodium

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