Say hello to comfort on a plate with this Homemade Chocolate Bread and Butter Pudding recipe. A cosy concoction that marries the richness of French brioche with the nostalgia of a classic British bread and butter pudding. A dessert that feels like a warm hug from my Auntie Maud’s kitchen.
Add the French elegance of chocolate brioche to the traditional British classic of bread and butter pudding. Create a delicious treat sure to warm your soul. Layers of brioche soaked in real creamy custard with a hug of chocolate. Oh my!
Many years ago since my Aunt Maud, my nan’s sister, would make a traditional version of this dish a couple of times a year. Firstly, a huge batch, tray after tray, would emerge from her kitchen in Dudley, England. Various branches of the family would magically appear from far and wide to snaffle some for their own home. The recipe unfortunately died with her, she wouldn’t even share it with her children. My memory of it lives on though. Not just its taste but the pure joy of coming home from school and seeing a tray on the back counter in our kitchen. It never lasted long, that’s for sure.
While I’m not sure I can recreate that childhood feeling, this recipe certainly comes close. I’ve tried many versions and finally gave up on recreating her dish. Instead I’m settling on this Chocolate Bread and Butter Pudding recipe as a more modern version as the best I’m going to do.
Creating this belter of a dish is easier than you might think. Reach for your Electronic scales and your Stainless steel bowls and get busy making this chocolate bread and butter pudding. It’s undoubtedly an ultimate comfort dish. Life’s too short to deny yourself this kind of luxury once in a while. Eat straight from the oven as a gooey sticky treat or, alternatively, cold the next day as a cakey snack with a cup of tea or coffee. Two ways to savour and undoubtedly put a smile on your face.
Once, bread and butter pudding was a way to use leftovers. A humble piece of pragmatism. This version is pure opulence, a modern twist on a stone cold classic. If it brings you a fraction of the joy it brought me as a child then it will be a recipe well shared. Read on to explore this Chocolate Bread and Butter Pudding recipe.
More to Explore
Salted Caramel Millionaires Tart
Disclosure: This website may contain affiliate links. This means I may earn a commission if you click on a link and make a purchase. However, it won’t cost you anything extra and I only recommend products and services that I truly believe in
Chocolate Bread and Butter Pudding Recipe
Chocolate Bread And Butter Pudding
Equipment
- 1 Oven safe pie dish (Approx 1.5 litre)
- 1 Roasting pan (Or similar high sided oven tray)
- 1 Whisk
- 1 Spatula
Ingredients
- 6 Chocolate brioche (Shop bought or see Recipe Index for a Chocolate Brioche recipe)
- 350 ml Milk
- 350 ml Double/ Heavy cream
- 1 Seeds of a vanilla pod (Or good quality vanilla paste)
- 90 grams Caster sugar
- 4 large Egg yolks (The best you can get. The better the egg, the better the custard)
- 50 grams Butter (Room temperature)
- 100 grams Chocolate chips (Optional)
Instructions
Prep
- Weigh/ measure the ingredients
- Separate the yolks from the whites
- Carefully scrape the seeds from the vanilla pod
To Make
- Tear the brioche into chunks and place a layer on the bottom of your pie dish. Sprinkle some chocolate chips if using and press down gently. Lightly butter the brioche as you go or add small pieces of butter on each layer with the chocolate chips. Repeat until the dish is full
- Add milk. cream and vanilla seeds (or paste) to your saucepan. Over a medium heat, stirring occasionally, warm until it just begins to simmer then remove from the heat to cool just a little
- In a clean bowl, add the egg yolks and sugar and whisk until well combined. It will become paler and slightly increased in volume
- Place your bowl on a cloth to stop it slipping. While whisking constantly, pour the heated cream mixture in a thin stream into your egg mix until well combined
- Pour the custard mixture back into the saucepan. Over a low heat, warm while stirring constantly for 2-3 minutes or until the custard begins to thicken a little
- Pre-heat the oven to 400℉/ 200℃/ 180° Fan
- Pour the custard carefully over the brioche. Press down gently with a spatula and keep pouring until the dish is full. Allow to sit for 30 minutes, pressing down occasionally to ensure the custard soaks into the brioche.
- When ready to cook, place in the roasting pan and fill half way up the side of the dish with hot water. Cook in the middle of the oven for around 30 minutes or until the top has turned a delicious golden brown
To Serve
- Serve warm from the oven for a gooey, custardy treat along with perhaps cream or ice cream or allow it to cool and eat over the next couple of days as a more cake like dessert
Nutrition
Return to Desserts and Sweet Treats Collection