Boozy Choccy Bread Pudding

Alcohol! Chocolate! White Bread! Pudding! You're happy now right? This dessert requires absolute minimal effort with maximum delciousness at the end of it. You can even put it together whilst cooking your dinner, and who thought they had time to do that anymore?

This is a bit stolen and adapted from a Nigella recipe, and I'm told that the consistency is a bit more 'bread and butter pudding' than 'bread pudding'. But as long as you're shoveling chocolate and boozy bread into your mouth, it's pretty much impossible to notice. 

Boozy Choccy Bread Pudding

Serves 2 fattys like myself and Rob, or a normal family of 4.

• 4 slices of white bread (as stale as possible) cut into chunks
• 1 120g bar galaxy chocolate, broken into small pieces
• 2 eggs
• 40g soft light brown sugar
• Half a cup of creamy liqueur of your choice (I used Marks and Spencers Toffee and Pecan Cream)
• Half a cup of double cream or crème fraîche
• Half a cup of milk
• Demerara sugar for sprinkling
   

Directions

Preheat your oven to 180C.

Place the bread and chocolate (evenly mixed) in an ovenproof dish.

In a jug, add the milk, cream, liqueur, brown sugar and eggs. Whisk until combined. 

Pour the mixture over the bread and chocolate and press down on the bread so that it soaks up as much of the liquid as possible. 

Sprinkle over a good helping of demerara sugar and bake in the oven for 20 mins or until the top is golden brown and crispy.