Chocolate and Rosemary Bread Pudding
2 sprigs rosemary, finely chopped
300ml pouring cream
1/4 cup caster sugar
8 slices day-old white bread
Bertolli Light in Taste Olive Oil Spray
100g dark chocolate (we used 70%), roughly chopped
1 tbsp demerara sugar
Combine chopped rosemary, cream and milk in a container, cover and refrigerate (1-2 hours or overnight if possible)
When ready to make the pudding, strain cream and milk through a fine sieve, discarding the rosemary. Whisk in the eggs and caster sugar.
Spray both sides of the bread slices with Bertolli Light in Taste Olive Oil Spray. Divide the chopped chocolate between half the bread slices then sandwich with the remaining slices. Dip sandwiches into the egg custard, soaking for about 5 seconds to let the custard absorb (gently hold the sandwich together with two hands as you submerge it to stop the chocolate coming out). Arrange the soaked sandwiches into a small, ovenproof dish.
Sprinkle the top with demerara sugar and bake for 35-40 mins until golden and crunchy on top. Serve immediately.