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Layers of Chocolate bread and butter pudding in an oven proof dish. Tried & Tested

Chocolate wholemeal bread and butter pudding

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A classic British dish with a chocolate twist makes this bread and butter pudding irresistible!

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 9 9 Wholemeal bread slices
  • 150g 5⅜ oz Dark chocolate
  • 75g 2¾ oz Butter (unsalted)
  • 425ml 14½ fl oz Whipping cream
  • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • ¼tsp ¼tsp Cinnamon
  • 3 3 Egg(s) (free range)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Lightly butter a shallow oven-proof dish 18x23cm. Remove the crusts from the bread and cut each slice into four triangles.

    Ingredients for this step

    • 9 9 Wholemeal bread slices
  2. Classic mode Step 2

    Place the chocolate, whipping cream, sugar, butter and cinnamon in a bowl over a pan of simmering water, wait until the chocolate and butter have melted and the sugar has dissolved, remove the bowl from the heat and stir to combine.

    Ingredients for this step

    • 150g 5⅜ oz Dark chocolate
    • 425ml 14½ fl oz Whipping cream
    • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 75g 2¾ oz Butter (unsalted)
    • ¼tsp ¼tsp Cinnamon
  3. Classic mode Step 3

    In a separate bowl whisk the eggs then pour over the chocolate mixture whilst whisking to ensure it is all mixed thoroughly.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
  4. Classic mode Step 4

    Spoon a layer of chocolate mixture into the dish and lay half of the bread triangles over the sauce, next pour more chocolate sauce over the bread, then layer the rest of the bread on top and finally pour over the rest of the chocolate ensuring all of the bread is coated in chocolate.

  5. Classic mode Step 5

    Cover with cling film and cool before placing in the fridge overnight.

  6. Classic mode Step 6

    Preheat the oven to 180°C (fan 160°C, gas mark 4), remove the cling film and bake in the oven for 35—40 minutes, the top should be crunchy and the inside soft and squidgy. Serve with cream