Chocolate Bread And Butter Pudding No Cream
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Preheat oven to 170°C. Grease a 20cm (base measurement) round springform pan.
Line the base and side with baking paper. Wrap the outside of the pan in foil.
Place the sliced strawberry and jam in a small bowl. Use a fork to lightly crush the strawberry.
Arrange half the brioche slices in the prepared pan, tearing to fit. Spoon over half the jam mixture. Sprinkle with half the choc chips. Repeat with remaining brioche, jam mixture and choc chips.
Place the egg, cream, milk and sugar in a bowl and whisk to combine. Pour evenly over the brioche mixture in the pan. Set aside for 20 mins to soak.
Place the pan on a baking tray. Bake for 1 hour 10 mins or until the top is golden and wobbles slightly when tapped. Set aside for 30 mins to cool.
Transfer cake to a serving plate. Top with halved strawberry. Cut into wedges.
350g frozen sliced strawberries, thawed
400g chocolate-chip brioche loaf, cut into 2.5cm-thick slices
140g chocolate chips
3 Free Range Eggs, lightly whisked
55g caster sugar
250g strawberries, halved
9.9 grams fat
5.4 grams saturated fat
42.8 grams carbohydrates
27.4 grams sugar
5.9 grams protein
50.2 milligrams cholesterol
107.6 milligrams sodium
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Impress your guests with this choc-strawberry bread and butter pudding cake that is moist full of flavour, and topped with the fresh strawberries. Serve with dollop cream for extra indulgence!