Chocolate Bread and Butter Pudding
Chocolate Bread and Butter Pudding is the ultimate comfort dessert, blending rich, velvety chocolate with soft, custard-soaked bread. With just 20 minutes of prep and 40 minutes of baking, this indulgent treat is surprisingly simple to whip up.
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.
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