Strawberry-Chocolate Bread and Butter Pudding | Sequatchie Cove Farm

If for some reason you do not eat your strawberries before you leave the parking lot, here’s a delicious idea to please a crowd. This time of year I like to make a similar version of Strawberry Bread and Butter Pudding without chocolate, but with a topping of a butter Kahlua sauce. Since I’m away from my recipes this week, I happened to find this scrumptious recipe in a Delia Smith’s cookbook. She’s a favorite in England, and I can see why. The family practically licked the dish clean. I only changed a couple of things from her original recipe by adding the fresh strawberries and I substituted Cointreau for the rum.

9 slices of good white bread (ciabatta or sour dough work well)

5 oz dark european chocolate (75% cocoa solids)

15 fl oz whipping cream

4 tablespoons dark rum

4 oz sugar

3 oz butter

A good pinch cinnamon

3 eggs

Heavy cream, well chilled

Cut each bread slice into four triangles and set aside. Place the chocolate, whipping cream, rum, sugar, butter and cinnimon in a double boiler, or a bowl set over a saucepan with barely simmering water, being careful not to let the bowl touch the water. Wait until the ingredients have melted and sugar is disolved. Remove the bowl from the heat and stir well to mix the ingredients. In another bowl, whisk eggs, then slowly pour chocolate mixture into eggs while whisking.

Lightly butter a a 9x9x2 inch baking dish. Spoon about 1/2 inch of the chocolate mixture into the bottom of the dish. Place one layer of bread into the dish, overlapping edges. sprinkle diced strawberries over the bread, then pour half of the remaining chocolate mixture over the top. Repeat with another layer of bread, then strawberries, then pour the remaining chocolate over the top. Gently press the bread into the dish to absorb as much chocolate as possible. Leave to sit at room temperature for up to one hour and refrigerate covered for up to 48 hours. When ready to cook, preheat oven to 350 and bake uncovered for about 30-35 minutes or until the top is crunchy and the inside is soft. Leave to stand for 10 minutes before serving. Top with fresh strawberries and heavy cream.

Filed under: Seasonal Food Recipes on April 16th, 2009 |