A delicious mouthful made in your Dutch Oven! It’s sweet, and fruity, and chocolatey, and buttery, and bready, all in one dish. Is there anything not to love about this recipe? And it uses stale bread! For something that was originally called “poor man’s pudding” (you can read about that here) it sure has come up in the world. And we think you’ll agree after trying this recipe – there’s nothing poor about these flavours and textures. Get your Biroix Dutch Oven heated up for this one folks!
What you need:
- 8 heaped cups of stale bread*
- 1/2 cup of berries**
- 4 eggs
- 1 ½ cup of milk
- 1 cup of cream
- 60 grams of butter, softened
- ½ cup of white sugar
- 2 teaspoons of vanilla essence
- 100 grams of chocolate***
- Icing sugar
- Ice cream
How to make:
- Preheat oven to 180°C fan bake
- Grease your Biroix Dutch Oven with butter
- Butter the stale bread. This doesn’t have to be perfect - just butter a couple of sides of each piece of bread.
- Place the bread in the greased Biroix Dutch Oven.
- In a large bowl, whisk the eggs and add the milk, cream, sugar and vanilla.
- Pour over the bread mix.
- Take the berries and chocolate and nestle in between your bread pieces. (Don’t mix the berries in unless you want the whole mix to be pink!)
- Place into the oven and cook for around 30 minutes, until golden and custard is set but still wobbly.
Cook in the oven (without lid) for around 30 minutes, until golden and custard is set but still wobbly.
Dust with icing sugar and serve with ice cream.
* This recipes uses a stale, white loaf of bread. You can use sliced bread – around 12-14 slices. You can also use raisin bread, bread rolls, brioche or hot cross buns. Regarding stale bread, as long as you can still rip it with your hands and don’t have to saw at it with a knife it will be good to use. Basically, we need the egg mix to be able to soak into the bread.
** This recipe uses frozen tayberries, raspberries, blackberries and strawberries.
*** This recipes uses Whittaker’s dark chocolate, broken into bite sized pieces.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries