This delicious chocolate bread and butter pudding recipe is kind of adapted from an old Delia Smith one I used to use. Nigella does an amazing one too!
Delia happens to use ordinary white bread with the crusts cut off. You could use bread, panettone, croissants, brioches, hot cross buns – anything basically which needs using up. The more chocolate you use, the more chocolatey it tastes
Butter an oblong lasagne-type dish. In a large bowl place chocolate, broken into squares, butter, cream, sugar, cinnamon and rum. Microwave until melted for about 2-3 minutes. Stop every 30 seconds or so to stir and stop as soon as it’s melted. You can do this the traditional way over simmering water which is safer. Using the microwave is quicker, but you must need to keep an eye on it. Whisk in the eggs with a balloon whisk, until well-mixed.
Pour about 2cm of the chocolate cream over the bottom of the dish, then arrange about half the panettone slices or bread slices, overlapping if necessary to cover the bottom of the dish. Just piece everything together like a jigsaw puzzle. Pour in half the remaining chocolate cream and push it down with the back of a fork so the panettone soaks it up. Arrange the rest of the panettone or bread over the top, pour in the remaining chocolate cream, push with a fork so there are no dry bits left. Cover the dish with plastic wrap, leave for a couple of hours at room temperature then refrigerate for 24-48 hours.
Remove cling film and bake at 180°C for 35 minutes or until the top is brown and crunchy and the bottom is cooked but still soft. Remove from the oven, allow to stand for a few minutes then serve dusted with icing sugar. Pour the cream over and Enjoy!