What to do on a stormy day—this is one question I have an easy answer to. Aside from keeping updated on the latest weather bulletin, I just find it so enticing to make something rich yet comforting on any rainy day. We were lucky enough to experience only an hour of blackout, so while Brandon and Trixie practically napped the whole day, I made Chocolate Bread and Butter Pudding. I got the recipe from Periplus’ Crazy for Chocolate Cookbook (gift from Stew from way, way back) and the result was just what I wanted. It’s really rich and satisfying being made from dark chocolate, yet it’s so homey and so easy to prepare since the base is just white bread. It was great served warm with vanilla ice cream but it tasted heavenly served cold the following day. I’m posting the recipe here for you to enjoy this on your rainy days! 
Chocolate Bread and Butter Pudding
60g butter (I used only half)
6 slices fruit-loaf bread (I used soft white bread)
½ cup milk
2 cups thick cream
½ cup caster sugar (Plain white will do)
100g dark cooking chocolate, chopped (I used bittersweet couverture)
4 eggs, lightly beaten
½ cup dark choc bits (I used less than a half cup of Hershey’s semi-sweet choc chips)
2 tablespoons golden syrup (I didn’t have any so I omitted this)
Procedure
Preheat oven to 160C/ 315F. Brush a 4-cup capacity baking dish with oil or melted butter.
Spread butter on bread. Cut bread into diagonal quarters. Place bread in dish in single layer, overlapping it.
Combine milk, cream and sugar in medium pan, stir over low heat until sugar dissolves. Bring to boil, remove from heat. Add chocolate; stir mixture until melted and smooth. Cool slightly; gradually whisk in eggs.
Pour half the custard mixture over bread, stand 10 minutes or until bread absorbs most of the liquid. Pour over remaining custard mixture. Sprinkle with choc bits. Drizzle with golden syrup. Bake 40-45 minutes or until set and slightly puffed and golden. Serve warm or cold with cream or ice cream.
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