I have no idea where I procured this recipe from, but I have wanted to make and share it with you for a long time…..
Although I know for certain that the gluten free Choc Cross Bun recipe is my own, I also know that the chocolate mixture that makes it a pudding is not….. I have had it in my recipe bank for about 20 years, having snaffled it from my sister after she fed some, made (long before my gluten free days) with chocolate chip brioche. The recipe was not, as far as I know, hers either and whilst I have vague recollections that it may have come from Nigella, Delia or some equally celebrity foodie magician, I cannot find a copy of the recipe on the internet, so I am sad to say I cannot give due credit for it’s wizardry.
Either way, it is good….. really good….. If you want something truly decadent and chocolatey and you are having a day when calorie-counting is really not on your agenda, then this is a pudding you really should try!
I made it for the first time last year gluten free, but it was at a time when I was yet to perfect a recipe for hot cross buns of the chocolate variety, and sadly my early attempts at the buns were not great. I would historically have used this recipe to salvage any left-over or slightly stale buns or brioche, but my early attempts at choc-chip bread buns were so disastrous that even they could not be brought back to life by this usually trusty method.
With the recent triumphant development of my latest GF Choc-Cross Bun recipe however, that has changed……. the crumb and texture I have achieved works a treat in soaking up the chocolate cream and makes for a fantastic gluten free version of this much-missed recipe. I am so pleased to have been able to share it with my daughter too…… She loved it as much as I did the first time I tried it all those years ago….
Beware however when serving….. a little of this pud goes a long way….. it is very rich. The texture is firm and slightly spongy, yet moist with velvety creaminess. There is an added treat in the form of a little tipple coming through (I used hazelnut liqueur, although you can use whatever you choose), but the liqueur is not essential. This is not a dessert for the faint-hearted. Serve with a little cold extra thick cream and savour each and every chocolate-bursting mouthful…..
If you have no reason to avoid gluten, then just use left over chocolate-chip brioche buns or a few slices from a brioche loaf.
With Easter upon us, this is an excellent way to use up both left-over buns and excess chocolate!
Cook Once Eat Twice with Searching for Spice. This amazing dessert was made with left over Hot Cross Buns and also lasted for several meals worth of puds!
Simply Eggcellent with the lovely Dom, who is celebrating eggs in all their glory this month over at Belleau Kitchen.
The No Waste Food Challenge with Elizabeth’s Kitchen Diary.
Chocolate Bread Pudding (makes one 8 x 5 inch / 20 x 13 cm pudding) OR double the ingredients for a larger batch
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
110g plain chocolate – melted
30 ml hazelnut liqueur (optional)
250 ml double cream
50g milk or dark chocolate chips
- Lightly butter a heat proof glass or ceramic roasting dish.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Cut the buns/brioche into cubes 1 to 1½ inches (2½ to 4 cm) square.
- To melt the chocolate, cut into small pieces and place in a heat-proof glass bowl. Either melt in the microwave on medium setting, 30 second bursts stirring between each or on the hob, over a pan of gently simmering water.
- In a large bowl, whisk together the eggs, sugar, cinnamon, vanilla, melted chocolate and liqueur until smooth and well-blended.
- Add the cream and beat again.
- Add to the mixture the cubed buns and stir to thoroughly coat. Leave for 30 minutes to allow the buns to soak up the chocolate cream, folding the mixture from time to time.
- Spoon half of the mixture into your prepared baking dish and sprinkle with chocolate chips.
- Spoon the remaining mixture over the top.
- Bake in the oven for about 55 minutes, until the pudding has set in the centre (has no wobble).
- Allow to cool for 5 to 10 minutes before serving. Can be served hot, warm or cold. Best served with extra thick cream.