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Chocolate Bread and Butter Pudding

4.86 from 7 votes
A simple way to satiate your love for chocolate is to make my Chocolate Bread and Butter Pudding recipe. It's never been easier to make the chocolate dessert of your dreams.
Chocolate bread & butter pudding both served and in the baking dish.

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Hi Bold Bakers!

WHAT YOU GET IN THIS RECIPE: An incredibly rich, chocolate bread pudding that you cannot stop sneaking bites of. If you like simple recipes that result in loads of chocolate dessert goodness, this is one to print out.

When I was working in a restaurant in San Francisco, this chocolate bread and butter pudding was on the menu. It was so popular that we’d have to make it in large, deep baking trays to ensure there’d be enough for the crowd. To serve, we used round cutters to cut out the portions. Naturally, you were left with some extras that didn’t make it onto the guests’ plate and I used to eat them, and eat them, and eat them. 

I was playing fast and loose, but it was worth it. I regret nothing.

This dessert is chock full of chocolate flavor, and the soft, warm texture of the bread pudding is peak comfort food. Do you know the movie cliché of broken-hearted characters tucking into a tub of ice cream? They should really be digging their spoons into this pudding. 

Don’t forget that if you have any questions at all that we respond to every comment on the site — so say hello further down the page! And if you’re looking for more bread pudding recipes, I have so many:

Chocolate Bread and Butter Pudding topped with loads of chocolate.

What Is Bread And Butter Pudding? 

Bread and butter pudding is a traditional dish, with the first published recipe appearing in 1728! But beyond its rich (and delicious) history, it just so happens to be the best way to use some leftover bread. 

Bread and butter pudding isn’t like American pudding — this rustic dessert is made with buttered bread, covered in a delicious custard. The bread soaks up all that flavor as it sits and is baked and you’re left with a dessert that has a slightly crispy exterior and a custardy, soft center. 

Traditionally, bread and butter pudding is made with bread, raisins, and egg custard. However, for this recipe, we ditch the dried fruit and add some bittersweet chocolate to the mix. 

What’s The Difference Between Bread Pudding And Bread And Butter Pudding? 

Is there a difference? Kind of! Bread pudding tends to be much denser than bread and butter pudding, but bread and butter pudding may remind you of something more like a French Toast casserole. Bread and butter pudding is custardy and creamy. Another key difference? You do butter your bread while making bread and butter pudding.

What Type Of Chocolate Should I Use For Chocolate Bread And Butter Pudding?

For this pudding, I use bittersweet chocolate and I usually stick to around the 70% cacao range so that chocolately flavor comes through in the dessert. How good your dessert turns out greatly depends on the quality of your ingredients, so be sure to find high-quality chocolate. If you’re looking for a deep-dive into chocolate, check out my full Guide To Chocolate here.

A serving of Chocolate Bread and Butter Pudding.

Tools You Need To Make Chocolate Bread And Butter Pudding

Gemma’s Pro Chef Tips For Making Chocolate Bread And Butter Pudding

  • Make this recipe in advance by soaking it overnight and baking the next day.
  • Use a challah bread or brioche dough for EXTRA buttery, rich pudding.
  • Don’t use milk chocolate for this recipe; it has to be bittersweet for that deep chocolate flavor.
  • This recipe is easily doubled for a big crowd.
  • You can remove the pudding from the oven if there is a slight jiggle in the middle. That means it will be soft and a little saucy in the center.

Make More Pudding!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Chocolate Bread and Butter Pudding

4.86 from 7 votes
A simple way to satiate your love for chocolate is to make my Chocolate Bread and Butter Pudding recipe.
Author: Gemma Stafford
Servings: 6 people
Prep Time 20 mins
Cook Time 40 mins
A simple way to satiate your love for chocolate is to make my Chocolate Bread and Butter Pudding recipe.
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 1 ½ cups (12floz/340ml) heavy cream
  • ½ cup (4floz/115ml) whole milk
  • ¾ cup (4 ½ oz/128g) bittersweet chocolate (chopped)
  • 6 large yolks
  • ½ cup (4oz/115 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • ¼ cup (2oz/57g) butter (room temperature)
  • 10-13 slices of 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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Elisa
Elisa
2 months ago

Can i use some old bread or does it have to be new

Pam
Pam
3 months ago

Hi! Love all your recipes! I’m curious. Your recipe says to melt the chocolate, but your photo shows chunks of chocolate. Not complaining, just want to achieve the same thing. 🙂

Uzma Fahim
Uzma Fahim
3 months ago

It has chocolate bits on top, which you don’t mention in the recipe. When to add the bits,please explain.

Ella
Ella
3 months ago

Made this yesterday as soon as the recipe posted. I love bread pudding but never had chocolate before – it is scrumptious!! I only use Brioche in my bread puddings, that was the only change I made (vs. using white bread as called for in the directions).
Thanks for another easy and delicious recipe!!

Darlene
Darlene
3 months ago

Step 5 has me scratching my head. As written it reads as “cut into cubes” referees only to the crusts. Not sure what to do with the crustless slice of buttered bread. Does it go into the custard whole?

Deepa
Deepa
3 months ago

Can I replace the cream with whole milk?

Kim
Kim
3 months ago

Would this work with gluten free bread?

Karen
Karen
3 months ago

I have been making bread and butter pudding since I was a child with my grandmother so 50 years on I am definitely going to try your chocolate one. The only difference is I do not cube the bread but line the tin and layer with the custard. A bit like a lasagne. Xxx

Sharon
Sharon
3 months ago

This makes my mouth water just looking at it! I have an egg allergy, so will any of the egg substitutes work fairly well?

Michele
Michele
3 months ago

I have your cookbook and made this recipe for Christmas Day. It is absolutely delicious, if I could give it more than five stars I would! I love bread puddings of all kinds – except raisins, I don’t like raisins in my bread pudding! I would make this more often but then I would have to buy a new wardrobe because I have no willpower when there is a dish of this in the house!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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