Kitchen Delights Nigella Lawson S Chocolate Chip Bread Pudding Nigella's recipe for chocolate chip bread pudding is a half way house for me. i wasn't sure if my husband would like this pudding, he loves bread and butter pudding and doesn't really like it messed about with. my adapted recipe and uses only a quarter of the chocolate chips used in the original recipe, otherwise my husband wouldn't eat it!. Instructions. preheat the oven to 170c. grease an ovenproof dish lightly with butter. tip in the stale bread crumbs. toss in the chocolate chips to spread evenly among the bread cubes. whisk together the eggs, brown sugar, cream and milk. pour this mixture over the bread and press the cubes down to coat them in the liquid.
Kitchen Delights Nigella Lawson S Chocolate Chip Bread Pudding 3 eggs. 40g brown sugar. 2 tbs dark rum (i used a spiced rum called the crackin') 300ml pure cream. 325ml milk. 1 vanilla pod, scraped. 4 tsp raw sugar (nigella uses demerara sugar but raw sugar is very similar and alot cheaper) start by buttering the oven proof dish your going to bake the pudding in (i used a 23cm diameter x 6cm deep dish. Chocolate chip bread pudding. by nigella. featured in kitchen. unfortunately this recipe is not currently online. you can find it in…. kitchen. 2010. buy now. Chocolate chip bread pudding from nigella kitchen 250g (9oz) stale bread, cut into 2.5cm (1in) cubes (approx. 5 ½ cups of cubes) ½ cup (92g) dark chocolate chips 3 eggs 3 tablespoons light brown sugar, packed 2 tablespoons dark rum ½ cup (120ml) heavy cream 2 cups (480ml) whole milk 4 teaspoons demerara sugar preheat the oven to 180°c 350°f. The most important thing though is that the bread is stale. if you leave the slices of bread on a wire rack overnight then they should stale more quickly, or use a loaf that is 2 to 3 days old. the slices of bread should feel slightly dry. at this time of year you can also find chocolate chip pannetone and pandoro breads and these would also be.
Salt Sugar I Nigella Lawson S Chocolate Chip Bread Pudding From Kitchen Chocolate chip bread pudding from nigella kitchen 250g (9oz) stale bread, cut into 2.5cm (1in) cubes (approx. 5 ½ cups of cubes) ½ cup (92g) dark chocolate chips 3 eggs 3 tablespoons light brown sugar, packed 2 tablespoons dark rum ½ cup (120ml) heavy cream 2 cups (480ml) whole milk 4 teaspoons demerara sugar preheat the oven to 180°c 350°f. The most important thing though is that the bread is stale. if you leave the slices of bread on a wire rack overnight then they should stale more quickly, or use a loaf that is 2 to 3 days old. the slices of bread should feel slightly dry. at this time of year you can also find chocolate chip pannetone and pandoro breads and these would also be. Turn the oven on to 170 degrees celsius. lightly grease an ovenproof dish with butter. add the stale bread crumbs. mix in the chocolate chips and distribute evenly among the bread cubes. Heat oven to 350℉ 177℃. spray an 11 inch round or 8 inch x 12 inch casserole with cooking spray. set aside. in a large bowl, whisk together eggs, butter, sugar, salt, vanilla, milk, cream, and cinnamon. stir in bread cubes and chocolate chips. pour into prepared pan. bake for 50 60 minutes, or until custard is set.
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