Name: Cocoa blast bread butter pudding recipe by Manisha Shukla at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Brown bread slices 10 slices; Eggs 6; Milk 500 grams; Butter 100 grams; Hazelnut spread 3 tbsp; Cocoa powder 3 tsp; Black currant (dried) 20 to 25; Charoli 1 tsp (Chironji); Vanilla extract 1 tsp; Cinnamon powder 1 tbsp

Ingredients Serving: 4

Brown bread slices 10 slices
Eggs 6
Milk 500 grams
Butter 100 grams
Hazelnut spread 3 tbsp
Cocoa powder 3 tsp
Black currant (dried) 20 to 25
Charoli 1 tsp (Chironji)
Vanilla extract 1 tsp
Cinnamon powder 1 tbsp

Instructions

Pre heat oven at 200 degree centigrade. Prepare a rectangular OTG bowl by greasing. Cut bread pieces in half. Apply hazelnut spread on one slice and butter to the other. Sandwich them and arrange in the glass dish.
Beat eggs and sugar. Warm the milk, mix cocoa powder, cinnamon powder and vanilla extract. Stir in the egg mixture. Add black currants and charoli to it. Mix well by stirring constantly so eggs do not get cooked. Sieve the mixture to avoid any lumps.
Pour this mixture on the sandwiched breads. Pour in all the mixture and prick with a fork all over. Garnish with almond and pistachio pieces.
Put a little water in a baking tray and place the glass dish in it. Bake for 25 to 30 minutes in the preheated oven at 200 degree centigrade.
Let it bake a while. Eat it warm or enjoy with vanilla ice cream.

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