Choc Protein Bread & Butter Pudding

Bread & Butter Pudding- an absolute staple in my family's Sunday roast dessert collection! Although I have to say, the classic version consists of raisins whereas the Hemington version focuses more on the chocolate toppings- oops!

If you've not had this before- the bread soaks up the custard-like mixture and it almost gives off a sponge-cake-vibe (with no need for sponge ingredients). Add on the chocolate topping and, well, need I say more? An absolutely delicious dessert that actually has 20g of protein in too- WIN!

Ingredients:

• 115g of bread (cut the crusts off and cut in half diagonally)

• 180ml milk of choice

• 3 eggs

• 3 drops Vanilla extract

• 40g Caster sugar

• Vanilla or chocolate protein whey powder 15g

• 20g 70% + dark chocolate, grated

1. Cut the crusts of the bread and cut each slice diagonally so it forms two triangles, place to one side

2. In a pan on a medium heat, heat the milk until it starts to produce steam and before it starts to boil

3. Meanwhile, in a separate bowl mix together the eggs, caster sugar, vanilla and protein powder with a whisk until combined.

4. Once the milk is ready then pour a little into the egg mixture and whisk. Then pour the whole mixture into the pan with the remaining milk and whisk again until completely mixed.

5. Take the milk mixture off the heat and then dip in each bread to the milk mixture until coated both sides, before placing it on the baking tray in layers. Once you've done this for every slice of bread, pour all of the remaining custard into the tray, covering as much of the bread slices as you can.

6. Finally grate the chocolate all over the mixture and place in a pre-heated (180 degree) oven for 20-25 minutes!

Macros per HALF of this tray:

394kcal

40.5 carbs

15.7 fat

20.7 protein

Enjoy!!