- loaf - 1 piece (about 450 g)
- thick cream - 2 cups
- Milk - 1 1/2 cups
- chocolate - 240 Grams
- eggs - 2 pieces
- egg yolks - 2 pieces
- sugar - 1 1/4 Cups
- salt - 1 pinch
- fatty cream - 1 glass (whipped cream)
- sugar - 2 items. spoons (whipped cream)
- vanilla extract - 1 teaspoon (whipped cream)
- caramel sauce - 1 To taste
1. Preheat the oven to 160 degrees. Cut the crust of the bread and cut it into slices, and then cubes about 2.5 cm in size. Lay the bread evenly on a baking tray and bake for 20 minutes, until golden brown. Allow to cool completely before use. 2. Meanwhile heat the cream and milk over high heat, bring to a boil. Remove from heat and add chopped chocolate. Let stand for 1 minute, then whip the mixture together and set aside. In a medium bowl, beat the eggs, egg yolks, sugar and salt with whisk. Gradually add 1/2 cup of milk formula and continue whipping. Slowly add another 1/2 cup of the mixture and whisk again. Then add the remaining mixture and beat well. Lubricate the baking dish. Put the toast in the form and pour the chocolate mixture on top. 3. Cover the form with polyethylene and a hand to press down the bread so that it is evenly impregnated with the mixture. Put the form in the refrigerator for about 8 hours. Gently mix the mixture sometimes. 4. Preheat the oven to 160 degrees. Bake the pudding for 60-70 minutes. Let it cool down in 15 minutes. 5. In a large mixing bowl, whip the cream at high speed. Add sugar and beat into a thick foam. Add vanilla extract and beat. Pour the pudding with caramel sauce, decorate with whipped cream and serve.
Servings: 4-6