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Bread & Butter Chocolate Pudding

Pudding, Sugar-Free | 25th January 2013 | By

Just before my January healthy eating resolve dissolved, I was sent some sachets of Truvia to use. The sachets come in 1/3 of a teaspoon and are really designed for use in cups of tea or coffee. One sachet is equivalent to a teaspoon of sugar. There has been a re-emergence of interest in stevia recently which is the main constituent of Truvia. Stevia (Stevia rebaudiana) is a plant which tastes incredibly sweet, but has zero calories, making it quite tempting as a sugar substitute. It does have a bit of an acquired taste, but in all its years of use, no negative effects have yet been proven. You can find more about Truvia here.

Anyway, I don’t like sweet drinks so had no interest in using it in my cup of tea. Instead I had some left over bread I thought would lend itself very nicely to a bread and butter pudding. It’s been years since I made this very British pudding – I have no idea why I’ve waited this long because it’s a really good one. I also had some lovely fairtrade chocolate to finish off, so I included that along with the bread.

Sugar Free Bread and Butter Chocolate Pudding Recipe (almost!)

This is what I did to feed 4:

  • Buttered a small Pyrex casserole dish.
  • Cut 14 slices of a large white baguette – about 1 cm thick.
  • Spread each slice with butter.
  • Laid 7 slices at the bottom of the dish.
  • Chopped 60g of dark chocolate (TraidCraft 72%) and scattered half over the bread slices.
  • Layered the remaining bread over the top and scattered on the remaining chocolate.
  • Whisked 2 eggs well with 200ml milk, 1 tsp vanilla extract and 3 level teaspoons of Truvia.
  • Poured this over the bread and left to soak for 15 minutes.
  • Baked in the middle of the oven at 180C for 25 minutes.

This turned out even better than I was hoping; I had been concerned that the chocolate on the top would burn, but no, it melted beautifully. The top was crisp and buttery and the bottom was smooth and custardy. The chocolate gave it an added richness that turned it from an everyday pudding (as if I made puddings every day) into a special event. We ate it warm whilst the chocolate was still melted and it felt truly decadent, but really wasn’t. The Truvia gave just the right level of sweetness, but had an aftertaste which is not unpleasant, but takes some getting used to if you are unfamiliar with it. Greedy souls that we are, CT and I consumed the whole thing in one sitting. It was soooo worth it. At least we knew the sugar count was low!

I am submitting this to Calendar cakes, a monthly blogging event hosted by Laura Loves Cakes and Dolly Bakes. The theme this month is for a healthy New Year, New You so I hope this virtually sugar free pudding fits the bill.

As I was using up left over bread and chocolate (not sure that one counts really, as I never find it difficult to use chocolate) I’m entering this into Credit Crunch Munch which you can find out about with hosts Fab Food for All and Fuss Free Flavours.



  1. Jacqueline

    25th January 2013 at 9:31 am

    Oh my Choclette, what an offering. Mmmmm, pass the custard!

  2. Joanna @ Zeb Bakes

    25th January 2013 at 9:59 am

    Sounds good, I have tried the half and half sugar/stevia mix, I can’t remember if it is a Tate and Lyle one. I find it has a taste of liquorice or anise or something. It also, from what I hear, has a laxative effect, but I don’t recall that. I thought it would be best used in bakes which have strong flavours or maybe even those which want that flavour, sort of can’t beat it, join it approach. 🙂 I have only used it once though, maybe I should try it again.

    I have some panetonne to use up, so maybe I could make your pud and not add any sugar as there is of course sugar in the pt? Have a lovely weekend!

  3. Kath

    25th January 2013 at 11:08 am

    Ha, I have been dreaming about chocolate bread and butter pudding recently. I know, I have such exciting dreams! I also made something remarkably similar to your mincemeat bars not long ago. We must be in harmony. PS thank you for your help with the cookie (the non edible variety) issue. x

  4. belleau kitchen

    25th January 2013 at 11:36 am

    sounds very good… almost good enough for the Belleau Kitchen diet which, let’s face it, is heading south pretty quickly…love that it’s nice and eggy too… divine x

  5. Charlotte Charlotte'sKitchenDiary

    26th January 2013 at 11:19 am

    How delicious! It’s been a very long time since I made a bread and butter pudding. Need to rectify that by making your chocolate pudding

  6. Angie's Recipes

    26th January 2013 at 3:06 pm

    Irresistible! Bread, butter and chocolate…can’t go wrong!

  7. Katie

    26th January 2013 at 5:52 pm

    That looks so good with the dark chocolate melted on top. Why have i never thought to try this!?
    Interesting to read you like the stevia, I tried it in a cookie once and it was horrible, but I supose it depends how you use it.
    The bread pudding looks perfect for this snowy weather too

  8. Janice Pattie

    27th January 2013 at 3:30 pm

    I’m not sure I would want to spoil all that lovely chocolate with something that isn’t sugar. Looks good anyway.

  9. The Caked Crusader

    27th January 2013 at 4:41 pm

    Oh yum. And it answers that age old question -how to pack more calories (i.e. goodness!) into a bread and butter pud. Great work!

  10. CLIP Food Public Relations and Marketing

    21st June 2013 at 2:27 pm

    looks absolutely delicious. Great Article. Might have to have a go at making this, doubt it would be as good as yours! Keep up the good work.


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