200g TOBLERONE* Dark Chocolate or dark cooking chocolate, roughly chopped
125g block PHILADELPHIA Cream Cheese, cubed and softened
1 tablespoon cocoa
1 tablespoon caster sugar
4 eggs, lightly beaten
8 slices raisin bread
Icing sugar, to serve
Double cream, optional, to serve
Chocolate Bread and Butter Pudding
Method
COMBINE the milk, Toblerone*, Philly*, cocoa and sugar in a large saucepan over low heat, stirring until smooth. Allow to cool, then whisk in the eggs.
CUT each bread slice diagonally in half. Arrange bread triangles in a greased 2 litre capacity deep baking dish. Pour over chocolate mixture and set aside for 10 minutes.
BAKE pudding at 160°C for 30-35 minutes until set. Allow to cool slightly. Dust with icing sugar and serve with cream, if desired.
