Chocolate bread and butter pudding

(18 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate bread and butter pudding
Chocolate bread and butter pudding
  • Serves: 6-8

  • Prep time:

    (make the day before)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe 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!


  • 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


  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 180C (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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 609(kcal)
  • Fat 37.0g
  • Saturates 21.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(18 ratings)

Your comments


This sounds lovely and I must try it. For ordinary Bread and Butter Pudding I always add a slug or two of Baileys to the custard.

Trish Roche

made it with brioche instead of normal bread

comments powered by Disqus

FREE Newsletter