Dark Chocolate Bread & Butter Pudding

1. 1

   COMBINE the milk, chocolate, PHILLY, cocoa and sugar in a large saucepan over low heat, stirring until smooth.

2. 2

   Allow to cool then whisk in the eggs.

3. 3

   CUT each bread slice in half diagonally.

4. 4

   Arrange bread triangles in a greased 2 litre capacity shallow baking dish.

5. 5

   Pour over chocolate mixture and stand for 10 minutes.

6. 6

   BAKE in a moderately slow oven 160C for 3540 minutes or until set.

7. 7

   Allow to cool slightly.

8. 8

   Dust with icing sugar and serve with cream.

9. 9

   Serve immediately.

10. 10

    HANDY TIP: Italian Panettone is a great substitute for raisin bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.