Chocolate bread & butter pudding
- Cassie Best
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Serves 8
Easy
Prep: 30 mins
Cook: 50 mins
plus 30 mins soaking
A star rating of 3.8 out of 5.4 ratingsRate
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Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
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Ingredients
Nutrition
Units:
MetricUS
-
100g dark chocolate
finely chopped
-
200ml double cream
plus extra to serve
-
600ml whole milk
-
3 eggs
-
140g golden caster sugar
-
1 large white loaf of bread
(800g) unsliced (a day or two old if possible, it’ll be much easier to cut)
-
300g chocolate spread
biscuit spread or canned caramel
-
100g marmalade
plus extra to serve
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Nutrition: Per serving
- kcal831
- fat40g
- saturates16g
- carbs99g
- sugars48g
- fibre4g
- protein17g
- salt1.4g
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Method
-
step 1
Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
-
step 2
Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
-
step 3
Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) – this is easiest if you score where you want to cut along the top before slicing.
-
step 4
Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
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step 5
Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.
Can I make chocolate bread & butter pudding ahead of time?
Yes. In fact, leaving the pudding to rest for a day or two before baking will give the flavours time to mingle and soak into the bread. After pouring over the chocolate custard and covering the pudding in step four, transfer it to the fridge and chill for up to two days.
What equipment do I need to make chocolate bread & pudding butter?
We recommend using a medium-sized baking dish to bake the pudding – ours was 30 x 20cm.
Can I use fresh bread to make the pudding?
While it’s fine to use fresh bread, it can be harder to slice if it’s a whole loaf (as recommended in the recipe). It might also cause the pudding to be soggy – see our tip below to avoid this.
Why is my chocolate bread & butter pudding soggy?
If you’ve used fresh bread, the softer texture might result in a soggier pudding. To avoid this, lightly toast individual slices by spreading them out on a baking sheet and baking at 180C/160C fan/gas 4 for 10 mins. Alternatively, leave them out on the counter overnight.
Do I have to roll the bread slices up?
Our recipe recommends creating bread rolls, similar to a roly poly pudding, as these create an interesting texture and soak up the custard well. However, you can also opt for the traditional, diagonal-sliced layout.
How long with chocolate bread & butter pudding keep?
When chilled within 2-3 hrs of serving, the pudding will keep covered for up to three days. Reheat it in oven at 180C/160C fan/gas 4 for 20 mins until warmed through.
How to freeze chocolate bread & butter pudding
Once baked and cooled, freeze for up to three months. It can be frozen in a heatproof dish for easy reheating, or in individual portions. Either way, ensure the pudding is securely wrapped to avoid freezer burn. Defrost fully in the fridge overnight before reheating in the oven as above.
What to serve with chocolate bread & butter pudding
It’s delicious alongside a scoop of vanilla ice cream or drizzle of single cream.
Twists on chocolate bread & butter pudding
- Add 3 tbsp amaretto, brandy, whisky or bourbon to the chocolate custard mixture.
- Stir the zest of 1 orange into the custard for a zingy burst of flavour
- Just 1 tsp ground cinnamon or 2 tbsp ginger syrup from a jar of stem ginger would provide warmth to the mixture
- Tip in 100g chopped hazelnuts, pecans or walnuts to add texture
- To make this pudding even more indulgent, swap the plain loaf for brioche, chocolate chip muffins or pain au chocolat – try our sister magazine olive’s pain au chocolat pudding
- As well as chocolate spread, we’ve suggested using biscuit spread or canned caramel on the bread slices. Smooth peanut butter could also work
- We’ve used a marmalade glaze in this recipe, but you could swap it for golden or maple syrup
Recipe from Good Food magazine, October 2017
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A star rating of 3.8 out of 5.4 ratings
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