Chocolate Bread & Butter Pudding
A glossy, puffed crust crackling with caramelised demerara, splitting open to reveal molten dark chocolate running through pillowy, custard-soaked bread — finished with a slow pour of cold cream that turns the surface to liquid silk.
Ingredients
Serves 6- 10slices white bread (day-old)
- 2 tbspdemerara sugar (optional, to sprinkle) (optional)
- 50 gunsalted butter, softened
- 200 gdark chocolate, chopped
- 2 tbspcocoa powder
- 3large eggs, beaten
- 400 mlwhole milk
- 200 mldouble cream
- 75 gcaster sugar
- 1 tspvanilla extract
- 150 mlpouring cream (optional)
Method
- Butter each slice of bread generously and layer them into a buttered 20cm x 30cm ovenproof dish, scattering chopped dark chocolate between the layers and dusting cocoa powder over each tier so every spoonful gets a molten hit.
- Whisk the milk, double cream, beaten eggs, caster sugar and vanilla in a large jug for about a minute, until smooth and slightly frothy on top.
- Pour the custard slowly over the bread, pressing the slices down with the back of a spoon so they drink it in. Leave to stand for 10 minutes; the bread should be fully soaked through but still holding its shape.
- If using, sprinkle the demerara over the top for a crackly, caramelised finish, then bake at 180°C (fan 160°C) for 35–40 minutes, until the top is puffed and glossy and a skewer pushed near the centre comes out with just a few moist crumbs clinging to it.
- Rest the pudding for 10 minutes so the custard sets enough to slice while the chocolate stays molten beneath. Scatter a little extra chopped chocolate over the top to melt into the warm surface.
- Spoon into bowls while still warm and add the optional pouring cream if using so it pools into the chocolatey, custardy centre.
Per serving
- kcal
- 661
- protein
- 14.6g
- fibre
- 9.1g
- carbs
- 53.5g
- fat
- 43.5g
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