Chocolate bread and butter pudding recipe

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6 - 8




24 hr

Nutrition per portion

Calories 609 kCal 30%
Fat 37g 53%
  -  Saturates 21g 105%

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


  • 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.

  • Then beat in the eggs and amaretto until combined.

  • 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.

  • Finish with a layer of chocolate mixture. Press down the bread lightly to make sure the chocolate will cover it all.

  • 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.

  • Stand for 5 mins then serve with ice cream.

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(108 ratings)
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