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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:
- Savory Bread Pudding
- Banana Bread Pudding
- Brownie Bread Pudding
- Pumpkin Bread Pudding
- Irish Bread and Butter Pudding
- White Chocolate Bread Pudding
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.
Tools You Need To Make Chocolate Bread And Butter Pudding
- Measuring cups and spoons
- Medium saucepan
- Mixing bowls
- 8-inch x 8-inch casserole dish
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!
- Savory Bread Pudding
- Banana Bread Pudding
- Brownie Bread Pudding
- Pumpkin Bread Pudding
- Irish Bread and Butter Pudding
- White Chocolate Bread Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Try These Recipes!
Chocolate Bread and Butter Pudding
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.
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. 🙂
Hello Gemma!
Is there a video tutorial for this recipe? I searched on YouTube but couldn’t find it
Also, another question. When you pour the soaked bread in a baking pan after keeping it overnight, should you wait for it to reach roo temperature before popping it in the oven?
Thanks in advance!
Can I use dark cocoa powder instead of chocolate bits?if yes, how much please
Can i use some old bread or does it have to be new
It has chocolate bits on top, which you don’t mention in the recipe. When to add the bits,please explain.
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!!
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?
Can I replace the cream with whole milk?
Would this work with gluten free bread?
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