Banana Bread Pudding

Chocolate Pudding

Dark Christmas Pudding

Strawberry Pudding

Shahi Pudding

Lemon Pudding

Marmalade Pudding

Milk Pudding

Coconut Pudding

Mango Pudding

Fruit Delight Pudding

Toffee Pudding

Yorkshire Pudding

Coffee Pudding

Honeycomb Pudding

Orange Pudding

Russian Pudding

Pineapple Pudding

Paneer Pudding

Cottage Pudding

Fig Pudding

Ginger Pudding

Macaroni Fruit Pudding

Fresh Apricot Pudding

Christmas Pudding

Lemon Peach Pudding

Lemon Coffee Pudding

Fruit Cocktail Pudding

Fruit Custard Pudding

Bachelor Cooking

Bhindi Recipes

Cabbage Recipes

Cake Recipes

Chuntey Recipes

Cookies Recipes

Coconut Recipes

Corn Recipes

Daal Recipes

Egg Recipes

Indian Pickles

Mango Recipes

Mushroom Recipes

Indian Breakfast

Indian Cheese Recipes

Indian Drinks

Indian Starters

Jams Jellies

Kebab Recipes

Paneer Recipes

Raita Recipes

Rice Recipes

Salad Recipes

Sauce Recipes

Indian Snacks

Vrat Recipes

Indian Soup Recipes

Special Features

Basic Preparations

Indian Regional Food

Andhra

Bengali

Goan

Gujarati

Hyderabadi

Maharashtrian

Rajasthani Food

Sindhi Recipes

South Indian

Punjabi Food

Holiday Recipes

Christmas

Diwali Recipes

Easter Recipes

Navratri

Makar Sankranti

Pongal Recipes

Father's Day

Onam

Ramzan Eid

Holi Recipes

Karwa Chauth

Mothers Day

Rakhi

Valentines Day

Recipes Home: Puddings: Chocolate Pudding Receipe

CHOCOLATE BREAD PUDDING RECIPE

Ingredients:

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

How to make chocolate pudding with cream:

Cut the bread into pieces. Beat the eggs and add the essence.
Warm the milk and mix in the sugar. Gently mix in the cooca powder.
Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
Grease pudding mould and pour the mixture into the mould.
Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
Allow the pudding to shrink before unmoulding.
Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.