How To Make Chocolate Bread Pudding
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April 11, 2016
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Ingredients :
- 300 ml Milk
- 4 - 5 tablespoon Sugar
- 4 slices Brown Bread
- 3 Eggs
- 2 tablespoon Drinking Chocolate or Cocoa Powder
- ½ teaspoon Vanilla Essence
- 250 ml Thick Sweetened Cream
Materials :
- Tablespoon
- Knife
- Teaspoon
- Mould
- Foil
- Rice cooker / Pressure cooker without whistle
- Fridge
Steps :
- First, cut the bread into pieces. Beat the eggs and add the essence.
- Second, warm the milk and mix in the sugar. Gently mix in the cocoa powder.
- Third, put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
- Next, grease pudding mould and pour the mixture into the mould.
- Then, cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 – 40 minutes or until the pudding is spongy.
- After that, allow the pudding to shrink before unmoulding.
- Then, put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
- Finally, pour the fresh, thick and sweetened cream on the pudding and ready to eat.
