Salt Sugar I Nigella Lawson S Chocolate Chip Bread Pudding From Kitchen 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. 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. leave all this to soak for 20 mins.
Salt Sugar I Nigella Lawson S Chocolate Chip Bread Pudding From Kitchen Unfortunately this recipe is not currently online. kitchen. 2010. 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!. 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. Step two: put the bread cubes in a large bowl. next, pour the custard over the cubed bread. step three: gently fold the bread with the milk mixture until it is all moistened. step four: next, stir in the chocolate chips. make sure to be gentle so the cubes don't break up. step five: grease a baking dish.
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