Chocolate Bread and Butter Pudding

Ingredients

• 2 1/2 cups Pauls Milk 
• 200g dark chocolate, roughly chopped
• 2 teaspoons vanilla essence
• 1 tablespoon cocoa mixed with 2 tablespoons water
• 1 tablespoon brown sugar
• 4 eggs, beaten
• 8 slices white bread, crusts removed
• 35g Australian Butter
• 1 tablespoon currants cocoa and icing sugar, for sprinkling
• Pauls Vanilla Yogurt, for serving

Method

1. Combine milk, chocolate, vanilla, cocoa paste and sugar in a saucepan.
   
2. Cook stirring over low heat until smooth and allow to cool.
   
3. Whisk in eggs.
   
4. Butter bread on one side only, cut into triangles and arrange in a deep 6 cup capacity ovenproof dish.
   
5. Sprinkle currants over bread and pour over custard.
   
6. Bake at 160°C for 40 minutes.
   
7. Sprinkle with cocoa and icing sugar and serve with vanilla yogurt.

**This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutitional Analysis per serve

Serves:	8	Carbohydrates:	32 g
Energy:	1280 kJ	Calcium:	140 mg
Protein:	9 g	Iron:	2 mg
Fat:	16 g