Double Choc Bread and Butter Pudding
Indulge in the decadence of our Double Choc Bread and Butter Pudding, a comforting dessert that reimagines the classic with a chocolatey twist. Crafted with buttery brioche bread layered with rich dark and milk chocolate, this pudding is soaked in a velvety custard of whole milk, double cream, cocoa, and a hint of vanilla. The result is a beautifully baked, golden-topped treat with gooey chocolate pockets in every bite. Perfect for using up stale bread, this easy-to-make dessert is ready in just one hour and serves as the ultimate crowd-pleaser. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for a heavenly finish. Ideal for special occasions or a cozy night in, this recipe turns simple ingredients into pure indulgence.
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Recipe Information
Ingredients
- 300 g stale brioche bread
- 50 g butter (softened)
- 150 g dark chocolate (chopped)
- 100 g milk chocolate (chopped)
- 500 ml whole milk
- 200 ml double cream
- 3 eggs
- 100 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a large baking dish.
Slice the brioche bread into thick slices and butter one side of each slice generously.
Cut the buttered slices into triangles and arrange them in the baking dish, overlapping slightly. Sprinkle half of the dark chocolate and milk chocolate between the layers of bread.
In a medium saucepan, heat the milk, double cream, and cocoa powder over medium heat until just below boiling. Stir occasionally to ensure the cocoa powder dissolves completely. Remove from heat.
In a large bowl, whisk the eggs, caster sugar, and vanilla extract together until pale and fluffy. Gradually pour the warm milk mixture into the egg mixture, whisking continuously to prevent the eggs from cooking.
Pour the custard mixture evenly over the bread slices in the baking dish, ensuring all pieces are well-soaked. Let it sit for 10 minutes to allow the bread to fully absorb the custard.
Sprinkle the remaining chocolate over the top of the pudding.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown.
Allow the pudding to cool slightly before serving. Dust with powdered sugar if desired.
Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 42.6 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
