Take the crusts from the bread, then cut into 4 triangles. Lightly butter your ovenproof dish and then arrange the bread in it, letting them overlap. Put the chocolate, cream, brandy, butter and sugar into a bowl over a saucepan of simmering water. Stir to blend all the ingredients, then allow to cool. In a clean bowl whisk the eggs and then pour on the chocolate mixture. Whisk again to blend. Gently pour the chocolate mixture over the bread, making sure that it’s all coated in the sauce. Put it into the oven for about 30-35 minutes at 180 celsius. The top should be nice and crunchy and the inside gooey.
Serve with cream or crème fraiche. This dish can be prepared in advance, just cover in cling film and put in the fridge until you're ready to cook.
Miss Isabelle Williams Godfrey from the United Kingdom for submitting this Chocolate Bread and Butter Pudding recipe.
04 April 2008.