Dessert, To Go
Milk Chocolate Bread & Butter Pudding
Servings6
Cost per serving70p
Cost breakdown
| Cost per serving:* | 70p |
| Sell Price | £4.95 |
| % Profit | 83% |
| Cash Profit | £3.42 |
| Ingredients makes 6 portion | |
Ingredients
Callebaut MilkChoc Call33.6% 2.5kg
M205024 150gMona Lisa Milk Choc Blossoms 1kg
M260197 1 tbspCL Medium Eggs 1x180
M168776 1 eggFresh Semi Skimmed Milk 2ltr
M212311 300mlSilver Spoon Caster Sugar 2kg
M069507 150gCL Cocoa Powder 1kg
M101523 1 tbspPreema Vanilla Flavouring Es 500ml
M128224 1 tspCL Ground Cinnamon 430g
M129659 1/4 tspHovis Soft White Medium Loaf 1x800g
M127573 6 slicesCLP Madagascan Dairy Van IC 4ltr
M243862
Method
- 1
Beat together eggs, milk, sugar, cocoa powder, vanilla, cinnamon and salt to create the custard.
- 2
Toss the bread cubes in the custard until well combined.
- 3
Let stand for 10 minutes or until bread absorbs most of the custard. Stir in callets.
- 4
Divide mixture into 6 buttered (175 ml) ramekins.
- 5
Bake in oven preheated to 180˚C/Gas Mark 4/170˚C fan for 25 mins until puddings start to crust on top and centre is set, but still moist.
- 6
Let stand for 10 minutes before serving.
- 7
Serve warm with scoop of vanilla ice cream and garnish with Mona Lisa Milk Chocolate Blossoms.
*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.
