Chocolate bread & butter pudding
WW Soft Malted Danish Bread
9 slice(s), lightly toasted
Low Fat Spread
Egg, whole, raw
3 large, raw
Drinking Chocolate, Low Calorie
3 serving(s), medium, 3 tablespoons
1 tablespoons, level
Groovy Food Co. Agave Nectar Light Amber & Mild
1 teaspoons, level
Unsweetened Almond Drink
25 g, chocolate drops
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Spread each slice of toast with a little of the spread and cut in half diagonally.
- Whisk together the eggs, hot chocolate powder, cocoa powder, agave syrup, vanilla and almond milk in a jug until smooth.
- Arrange the toast in a small baking dish then pour over the chocolate custard mixture and leave to soak for 5 minutes.
- Scatter over the chocolate chips then bake for 30-35 minutes until cooked through. Serve warm.