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Cocoa cinnamon bread and butter pudding with butterscotch pears, Chantilly cream and a warm chocolate sauce

Cocoa cinnamon bread and butter pudding with butterscotch pears, Chantilly cream and a warm chocolate sauce comes together with Vanilla Extract, Ground Cinnamon, and Double Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 drop
• 1 tsp
• 1 drop
• 2 tsp

Method (preview)

1. 1

   For the cocoa bread and butter pudding, remove all the crusts from the bread and spread one side of each slice with butter.

2. 2

   Cut into triangles and lay them, overlapping, in the bottom of an ovenproof dish lightly greased with butter.

3. 3

   Place the milk, cream, vanilla, cinnamon and cocoa powder in a large saucepan and warm through.

4. 4

   Put the eggs and sugar in a large bowl and whisk until pale and doubled in size.

5. 5

   Gradually add the liquid to the eggs whisking all the time.

6. 6

   Pour back in to the pan and gently cook until the custard is thick enough to coat the back of a spoon.

7. 7

   Pour the custard mixture over the bread and leave to sit for 30 minutes, then bake in the oven for 20-30 minutes.

8. 8

   For the butterscotch roasted pears, place the sugar and butter in a medium frying pan and heat until melted.

9. 9

   Add the cream and cook for 3-4 minutes, then add the pears and cook for a further 10 minutes.

10. 10

    To make the Chantilly cream put in the cream, icing sugar and vanilla extract in a large bowl and whisk until stiff peaks form when the whisk is removed.

11. 11

    For the chocolate sauce, place the cocoa and water in a small saucepan and cook until it thickens. Add the cream.

12. 12

    To serve, place a square of the pudding in bowl, pour over the sauce and top with a spoonful of the cream.