Cherry Chocolate Bread and Butter Pudding

Scrumptious and gooey chocolate bread and butter pudding. This is a fun take on a classic British dessert.

500 g Bread
125 g Butter
100 g Sugar
5 Eggs
300 ml Heavy cream
300 ml Whole milk
1 tsp Vanilla extract
Cherry Jam
60g Dark Chocolate

1. Preheat the oven to 375°F/gas mark 4.
2. Lightly grease a 9 inch/23 cm cake tin with a little butter. Line the cake tin with slices of your bread. Squish them into the tin so that you have a firm bottom layer.
3. In a sauce pan or microwavable bowl melt the butter with the cream and milk.
4. In another bowl combine the eggs, sugar, and vanilla and whisk until smooth. Then add to the cream mixture.
5. Roughly tear apart the remaining bread. In the cake pan add a layer of bread and a few dollops of jam and a few chunks of chocolate. Pour over enough custard to coat the bread and let it soak for a minute. Repeat this until you have used up all the bread and custard. A little bit messy is fine.
6. Bake for about 30 minutes – until its set and golden brown. Serve warm.