A rich and sumptuous chocolate version of the classic British bread and butter pudding. The top is crisp and buttery and the bottom is smooth and custardy. Despite the chocolate, this dessert is a frugal dish. It's a great way to use up stale bread. Throw in a few chocolate buttons for extra oomph, if liked.
Prep Time15 minutesmins
Cook Time25 minutesmins
Soaking Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: British
Keyword: bread pudding, chocolate, pudding, traditional
Use a little of the butter to lightly grease a small casserole dish or medium pie dish.
Heat the milk, sugar and chocolate in a medium pan over a gentle heat until the chocolate has melted and the sugar dissolved. Stir from time to time. Allow to cool a little.
250 ml whole milk, 50 g golden caster sugar, 75 g dark chocolate
Meanwhile spread each bread slice with butter. Then either half the slices or quarter them depending on the shape of your dish. Whether you cut them into triangles, rectangles or squares again depends on the shape of your dish as well as what you fancy.
40 g salted butter, 6 slices wholemeal bread
Lay the slices in the dish butter side up or at a slant if you prefer. I like to have parts of mine above the custard layer so that they get beautifully crisp when they bake.
Scatter the chocolate chips, if using, over the bread slices.
25 g chocolate chips
Whisk the eggs and vanilla extract in a medium sized bowl until well mixed, then pour in the chocolate milk and whisk again.
2 large eggs, 1 tsp vanilla extract
Pour the whole lot over the bread. Cover the dish with a plate and leave for thirty minutes so the custard has a chance to soak into the bread.
Heat the oven to 180℃ (160℃ fan, 350℉, Gas 4), then bake on the middle shelf for 25-30 minutes. The tops of the bread should be nice and crisp, but not burnt.
Leave to cool for five minutes, then serve on its own or with pouring cream or ice cream.
Notes
I've used a small pyrex casserole dish in the past. In the images you can see here I used an oblong enamel pie dish measuring 24 x18 x 5 cm.For a no sugar version swap the sugar for xylitol and use chocolate with 100% cocoa solids. Alternatively use 3 teaspoons of Truvia.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.