Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding

Serves 8
A twist on this delicious dessert that dates back to the 17th Century.  The perfect way to use up your stale bread and pastries - a sweet, Winter comfort food. Serve with vanilla bean ice cream and fresh cream or creme anglaise.

Serves 8


  • 500 g stale sweet bread (croissants, pastries, any sweet bread), sliced thickly
  • 150 ml milk
  • 400 ml cream
  • 150 g dark chocolate
  • 100 g sugar
  • 4 free range eggs
  • 2 whole oranges, zested
  • 50 g chocolate buttons


Pre heat the oven to 160 degrees C.

Place a saucepan over a medium high heat and add the cream, milk and orange zest. Bring to a gentle boil. Add the hcocolate an stir until melted completely.

Remove the sauce pan from the heat and set aside.  In the meantime, in a separate bowl mix together the eggs and sugar until well combined.

Stir the egg and sugar mixture through the chocolate mixture.

Take a large tray and place down a layer of the sweet bread slices. Pour over a little of the wet mixture and sprinkle over a few chocolate buttons. Repeat until all the ingredients is used.

Sprinkle a little sugar on top and place in the oven.  Bake for 25-30 minutes or until cooked through and the the top is crispy.

Allow to cool in the tray slightly, cut and serve.