Chocolate Bread and Butter Pudding is the ultimate comfort dessert, blending rich, velvety chocolate with soft, custard-soaked bread. Each bite offers a luscious contrast of creamy interiors and golden, slightly crisp edges, making it irresistible. With just 20 minutes of prep and 40 minutes of baking, this indulgent treat is surprisingly simple to whip up. The warm, gooey chocolate paired with the subtle sweetness of the bread creates a dessert that feels both nostalgic and decadent. Perfect for cozy evenings or impressing guests, this pudding is a guaranteed crowd-pleaser that satisfies every chocolate craving.
The aroma of chocolate and vanilla wafting through your kitchen will have everyone eagerly waiting for the first spoonful. This recipe transforms humble ingredients into a luxurious dessert that’s as comforting as it is elegant. The smooth custard melds beautifully with the tender bread, while the chocolate adds a deep, indulgent richness. Whether served warm with a dollop of cream or enjoyed straight from the oven, it’s a dessert that feels like a warm hug. Quick to prepare yet utterly indulgent, this pudding is proof that the best treats don’t have to be complicated.
Ingredients for Chocolate Bread and Butter Pudding
- 1 ½ cups (12fl oz/340ml) heavy cream
- ½ cup (4fl oz/115ml) whole milk (can substitute with half-and-half for a lighter option)
- ¾ cup (4 ½ oz/128g) bittersweet chocolate, chopped (use semi-sweet for a sweeter taste)
- 6 large egg yolks
- ½ cup (4oz/115g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ¼ cup (2oz/57g) butter, room temperature (for buttering bread and dish)
- 10-13 slices white bread (stale bread works best for soaking up custard)
Step-by-Step Instructions
- In a medium saucepan, combine the heavy cream, milk, and chopped chocolate. Heat over medium-low heat, stirring occasionally, until the chocolate is fully melted. Remove from heat and set aside.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale.
- Gradually pour the warm chocolate mixture into the egg mixture, whisking constantly to avoid curdling. Strain the mixture through a fine sieve to remove any lumps.
- Stir in the vanilla extract and salt. Let the custard cool for at least 30 minutes (or overnight for deeper flavor).
- Butter each slice of bread and remove the crusts. Cut the bread into 1-inch cubes.
- Add the bread cubes to the cooled custard, pressing them down with a spatula to ensure they are fully submerged. Let the mixture stand for at least 20 minutes (or overnight) to allow the bread to soak up the custard.
- Preheat your oven to 325°F (170°C). Butter an 8-inch x 8-inch casserole dish.
- Pour the soaked bread mixture into the prepared dish, spreading it evenly.
- Bake for 35-40 minutes, or until the top is firm with a slight jiggle in the center (it will continue to set as it cools).
- Serve warm with a scoop of vanilla ice cream. Store leftovers in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Take your Chocolate Bread and Butter Pudding to the next level with a drizzle of caramel sauce or a dollop of whipped cream. For a fruity twist, add a handful of fresh berries or a spoonful of raspberry coulis. If you’re feeling indulgent, a scoop of vanilla ice cream or a sprinkle of chopped nuts adds texture and flavor.
Make-Ahead Magic: Storage and Reheating Tips
This pudding keeps well in the fridge for up to 3 days. To reheat, cover it with foil and warm it in the oven at 300°F (150°C) for about 15 minutes. For a quick fix, microwave individual portions for 20-30 seconds until just warm. Pro tip: let it sit at room temperature for 10 minutes before reheating for even warmth.
Customize It: Recipe Variations to Try
Swap the white bread for brioche or croissants for a richer texture. Add a handful of chocolate chips or dried fruit to the custard for extra indulgence. For a boozy twist, stir in a splash of Baileys or Grand Marnier before baking. Experiment and make it your own!
Time-Saving Hacks for Busy Bakers
Prep the custard and soak the bread the night before to save time. Use pre-chopped chocolate or a chocolate bar broken into pieces to skip the chopping step. If you’re in a rush, reduce the soaking time to 20 minutes, though overnight soaking yields the best results.
Essential Equipment for Success
You’ll need a medium saucepan for the custard, a fine sieve to strain it, and an 8-inch x 8-inch casserole dish for baking. A whisk is key for smooth custard, and a spatula helps press the bread into the mixture. Don’t forget a butter knife for spreading butter on the bread slices!
Chocolate Bread and Butter Pudding
Ingredients
- 1 ½ cups heavy cream
- ½ cup whole milk
- ¾ cup bittersweet chocolate (chopped)
- 6 large egg yolks
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- ¼ cup butter (room temperature)
- 10-13 slices white bread
Instructions
- Pour the cream, milk, and chocolate in a medium saucepan over medium-low heat until the chocolate melts. Remove from the heat and set aside.
- In a medium bowl, whisk the egg yolks with the sugar.
- Gradually pour the chocolate mixture into the eggs swiftly whisking as you go. Strain through a fine sieve to remove any lumps.
- Stir in the vanilla and salt. Set aside to cool down for 30 minutes minimum.
- Butter the slices of bread. Remove the crusts and cut them into cubes.
- Add the bread into the cooled custard, pushing it down with a spatula until submerged. Let it stand for a minimum of 20 minutes as the bread soaks up the custard. I usually let it soak overnight.
- Butter an 8-inch x 8-inch casserole dish. Pour in your bread pudding.
- Bake at 325°F (170°C) for 35-40 minutes. until firm on top. I’m ok with a very slight jiggle in the middle as the pudding will continue to cook once it’s out of the oven.
- Serve warm with vanilla ice cream. Store in the fridge for up to 3 days.
