This pudding uses left overs of my Easter Chocolate tsoureki recipe and just makes it even more decadent by adding more chocolate buttons before baking. I topped mine with some cracked little pretty hard shell chocolate eggs which melted too but the shell stayed crispy so the whole pudding was made that much more special because of the added texture.
Ingredients (serves 6)
- 4-5 thick slices of tsoureki, depending on how big the tsoureki is
- 50g butter
- 250ml full fat milk
- 250ml double cream
- 3 eggs, beaten
- 50g sugar
- 1 tbsp vanilla extract
- 2 tbsp dark chocolate buttons
- 10g of demerara sugar for sprinkling
Method
Butter a dish measuring 20 x 20 x 5cm.
Butter the slices of tsoureki and cut into four pieces each. Lay the tsoureki pieces in the dish at an angle, scattering the chocolate buttons between them as you go.
In a big jug, whisk the milk, sugar, cream, eggs and vanilla and pour all over the tsoureki. Leave to soak for 30 minutes.
Preheat the oven to 1800C. Sprinkle the pudding with the sugar and bake for 35 minutes. Serve warm with some crème fraiche on the side.