TRY AT HOME ZERO WASTE RECIPE
Bread & Peanut Butter Chocolate Pudding by chef Conor Spacey
• Loaf Of Stale Bread
• 1 Easter Egg (or 1 Cup of Chocolate Pieces)
• 4 Large Free Range Eggs
• 2 Cups Milk
• 2 Dessert Spoons Granulated Sugar
• 1 Cup Creamy or Crunchy Peanut Butter
Grease a 13″x 13″ baking dish (or similar size).
Remove the crusts from the bread (in my house we fed them to the birds).
Spread the peanut butter on each slice of bread and then cut each slice into 4 triangles.
Layer the triangles of bread into the baking dish, you should get at least three layers so that the dish is nearly full. Slowly heat the milk and melt the chocolate into it.
Whisk the eggs in a large bowl. Add sugar and whisk until combined. Pour in the chocolate milk whisking at the same time.
Slowly pour the egg mix over the bread until all has been soaked up. Press slightly down on the top layer of the bread to make sure that the egg mix is all the way to the top.
Preheat oven to 160°C.
Quarter fill a larger tray with hot water and place the pudding tray into it.
Bake the bread pudding for 20 – 25 minutes, or until a thin knife inserted into the centre comes out clean.
I found this quite rich because of the peanuts so nice to
balance the richness with whipped cream of a lovely icecream. Serve Warm.