Chocolate bread and butter pudding recipe

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Lucy Jessop and Phil Mundy's chocolate bread and butter pudding recipe is an easy winner from Essentials magazine, not too complicated or expensive to make.

Chocolate bread and butter pudding
(Image credit: TI Media Ltd)
Serves6–8
SkillEasy
Preparation Time24 hours (make the day before)
Total Time1 hours
Nutrition Per PortionRDA
Calories609 Kcal30%
Fat37 g53%
Saturated Fat21 g105%

Lucy Jessop and Phil Mundy's chocolate bread and butter pudding recipe is a real winner from Essentials magazine. It is best made a day in advance, and perfect to serve to friends or family. We recommend serving this chocolate bread and butter pudding with our goodtoknow chocolate custard!

Ingredients

  • 175g dark chocolate (70% cocoa), broken into squares
  • 80g unsalted butter
  • 300ml single cream
  • 150ml double cream
  • 100ml milk
  • 125g caster sugar
  • 4 free-range eggs, beaten
  • 4tbsp amaretto (almond liqueur)
  • 10 slices bread, crusts removed and each slice cut into 4 triangles
  • 10g (about 2) amaretti biscuits

WEIGHT CONVERTER

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Method

  1. Put the chocolate, butter, both creams, milk and sugar into a pan. Heat very gently, stirring occasionally, until the chocolate has melted. Remove from the heat and leave to cool for 5 mins.
  2. Then beat in the eggs and amaretto until combined.
  3. Pour a ladle of the chocolate custard into a 1.5-litre ovenproof baking dish, then layer up the bread triangles, overlapping them and pouring the chocolate custard in as you go.
  4. Finish with a layer of chocolate mixture. Press down the bread lightly to make sure the chocolate will cover it all.
  5. Heat the oven to 180°C (gas mark 4). Bake uncovered for 30 mins, then sprinkle with crushed amaretti and bake for a further 5 mins until crispy on the outside but soft in the middle.
  6. Stand for 5 mins then serve with ice cream.