One of my favourite – and most versatile – things to cook with is eggs. They are just brilliant. Whether it be puddings, main course or starters, cakes, breakfast….well, the list is endless! One of my favourite things is egg custard and this is one of the main ingredients in my Chilli Chocolate and Cardamom Bread and Butter Pudding recipe.
This recipe is quick and easy with only a few ingredients and not much in the way of method. One of the things I have done (to make it even more yummy) is replace the standard slice of bread with Pain Au Chocolat. I thought I would share it here with you!
4 Pain Au Chocolate – cut in half length ways 50 grams Caster Sugar 3 British Lion Eggs 500ml Milk 1 ½ tsps Vanilla Extract 1½ tsps Ground Cardamom 30 grams Butter 50gs Chilli Chocolate Method
Preheat the oven to 180°C/Gas 4. Buttter a 23 x 28cm baking dish Place the Pain Au Chocolat in the baking dish