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Millionaires Bread & Butter Pudding
Millionaires Bread & Butter Pudding

Millionaires Bread & Butter Pudding

with Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar

Get 50% off 1st box + free dessert for life!

We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. This Millionaire's Bread & Butter Pudding is filled with Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar... Delicious!

Tony’s mission is to make all chocolate 100% slave-free.

Allergens:
Soja
•Milk
•Egg
•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 5 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

(Contains: Soja, Milk)

150 grams

Creme Fraiche

(Contains: Milk)

75 grams

Caster Sugar

30 grams

Unsalted Butter

(Contains: Milk)

120 grams

Salted Caramel Sauce

(Contains: Milk)

4 unit(s)

Brioche Hot Dog Buns

(Contains: Egg, Gluten, Soja, Milk May contain traces of: Glutenhaltiges Getreide)

Not included in your delivery

6 tbsp

Milk

2 unit(s)

Egg

Nutritional information

Energy (kJ)7181 kJ
Energy (kcal)1716 kcal
Fat90.5 g
of which saturates54.5 g
Carbohydrate194.8 g
of which sugars128.2 g
Dietary Fibre3.6 g
Protein29.1 g
Salt2.2 g
Potassium70.7 mg
Calcium54 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Medium Saucepan

Instructions

Start the Chocolate Custard
1

a) Set aside 6-8 whole pieces of Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar to decorate your pudding. Chop the remaining chocolate into small pieces. 

b) Add the creme fraiche, sugar, unsalted butter, chopped chocolate, half the salted caramel sauce and the milk (see pantry for amount) into a medium saucepan. 

c) Stir on medium heat until the chocolate has melted, 3-4 mins. TIP: There will be small pieces of caramel that may not melt.

d) Pour the chocolate mixture into a large bowl and set aside to cool, 5-10 mins.

Build your Pudding
2

a) While the custard cools, slice the hot dog buns widthways to create 2cm thick slices, approximately 6-8 per bun.

b) Once the custard has cooled, whisk the eggs (see pantry for amount) into the mixture until combined.

c) Pop the bread slices into the bowl of custard, then toss to coat. Allow the bread to soak up the mixture. TIP: Do this carefully, as the more custard the bread absorbs, the more delicate it will be. Leave to soak for at least 30 mins, or ideally 40-60 mins.

d) When your bread has 10 mins left to soak, preheat your oven to 200°C/180°C fan/gas mark 6.

Serve your Tony's Dessert
3

a) Once the bread has soaked, lay each slice vertically in a suitably sized ovenproof dish. Pour any remaining chocolate custard over the top.

b) Bake your pudding on the middle shelf of the oven until set and slightly crisp on top, 18-20 mins.

c) Once baked, allow to cool, then drizzle over the remaining salted caramel sauce.

d) Garnish with the reserved pieces of chocolate to finish. 

Enjoy!

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