| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Simply, Antony |
1 |
servings |
INGREDIENTS
| 12 |
oz |
French bread; cut into 1/2inch |
|
|
; pieces and toasted |
|
|
; lightly |
| 1 1/2 |
pt |
Double cream |
| 1/2 |
pt |
Milk |
| 20 |
oz |
White chocolate; coarsely chopped |
| 5 |
oz |
Milk chocolate chips |
| 2 |
lg |
Eggs |
| 4 |
oz |
Sultanas; soaked in tea and |
|
|
; rum |
| 4 |
oz |
Caster sugar |
INSTRUCTIONS
Pour the cream and milk into a pan and add the caster sugar. Let this
simmer until it comes to the boil. Cut the white chocolate into small
pieces so that it will melt easily. Crack the 2 whole eggs into a bowl and
whisk until light.
Grease a baking dish with some butter and scatter some of the sultanas
around the bottom. Place some of the bread on top, then sprinkle some more
sultanas. Scatter a few shavings of milk chocolate on top of this.
The milk and the cream will now have reached boiling point, so the white
chocolate pieces can be folded into the mix and stirred to help the melting
process. The pan should now be off the heat. Fold in the whisked eggs. Once
the sauce is ready it can be spooned on top of the bread in the baking
dish.
Another layer of bread goes on top of the sauce and then some more
sultanas, milk chocolate, a little of the rum mix that the sultanas have
soaked in, some more white chocolate sauce and then a scattering of milk
chocolate on top. Leave the pudding to stand for 1/2 hour covered in foil
and then place in the oven for 30-45 minutes at 150C.
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