Chocolate Spicy Bread Pudding with Cinnamon Semifreddo
With the autumn nights becoming a little chillier, why not treat yourself to this delicious pudding says cook and author Tina Duncan.
PREP TIME: 30 mins plus freezing time
COOK TIME: 35 mins
INGREDIENTS:
PUDDING
4 eggs
1⁄2 cup caster sugar
600ml full cream milk
85g good quality dark chocolate, chopped
5-6 hot cross buns (approx 300g) or equivalent spicy fruit bread, stale and broken into chunks or sliced
SEMIFREDDO
2 egg whites
1⁄4 tsp salt
3 tbsp sugar
2 cups cream
1⁄4 cup sugar, extra 1 tsp vanilla
2 tsp ground cinnamon
METHOD:
PUDDING
Preheat oven to 180°C. Grease a 2-litre gratin dish. Place bun pieces or bread slices into dish.
Combine eggs and sugar and whisk. Gently bring milk to the boil, stir in chocolate until melted. Pour into egg and sugar mix and combine well. Pour over buns, making sure all pieces of bread are coated.
Bake until firm, puffed and golden – about 35 minutes.
SEMIFREDDO
In a bowl, beat salt and egg whites together, then gradually add sugar and beat until satiny and stiff. In a separate bowl, whip cream, extra sugar, vanilla and cinnamon until just stiff. Fold together. Freeze in plastic container. Makes about 2 litres.
TO SERVE:
Serve warm pudding with generous scoop of semifreddo.
Serves 6–8
Tip:
Leftover egg yolks can be frozen, or used to make mayonnaise.
