Preheat the oven 180C and grease a baking dish (20cmx30cm is a good size).
Spread butter on the Vogel’s then cut each slice in half diagonally and then again in the opposite direction so you end up with 24 triangles.
Line the bread in the prepared dish.
In a double boiler (alternatively use a heat resistant bowl above a pot of water) combine the milk, cream, brown sugar, milk chocolate, cocoa powder and vanilla essence. Keep stirring until all the chocolate is melted and the ingredients are well combined then remove from the heat.
In a separate bowl whisk together the eggs then slowly pour them into the chocolate mixture, while continuously whisking.
Pour the mixture over the bread, making sure you cover each piece. Allow the pudding to sit for 5 minutes then pop into the hot oven and bake for 20 minutes.
While the pudding bakes make the ganache. In your double boiler (or heat resistant bowl above boiling water) combine the chocolate and cream until the chocolate is melted and you’ve created a creamy chocolate topping.
Once the pudding has baked, allow to cool for five minutes then top with the chocolate ganache. Serve with Vanilla Ice-Cream or Custard, or both!
