Chef TV

1 cup White Sugar
1/2 loaf White Bread, sliced and lightly toasted
3/4 cup Unsalted Butter, melted
1/2 cup Toasted Nuts (walnuts, cashews, hazelnuts or peanuts)
3 cups Fresh Milk
3 cups Fresh Cream
1 1/2 cups White Sugar
3/4 cup Cocoa Powder
4 pcs Whole Eggs
2 jigger Brandy or Whiskey

1. Preheat oven to 350F
2. Butter the pan, so that the pudding won’t stick. Line the bottom of the dish with a layer if toasted bread. Drizzle the top with half of the melted butter, whiskey or brandy and nuts. Arrange a second layer of bread and pour the remaining butter, nuts and raisins. Set aside.
3. In a mixing bowl combine the fresh milk, cream, 1 1/2 cups sugar, cocoa powder, eggs and whisk to incorporate the ingredients properly. Pour the mixture over the bread layers and bake in the oven for about 1 hour or until golden. Pudding is done if a knife poked into the dish comes out clean. Serve straight from the dish either warm or a room temperature.