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Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding

Calling all chocoholics, baking enthusiasts, and anyone seeking a decadent treat: Chocolate Bread and Butter Pudding! Prepare to embark on a journey to the land of gooey, warm, and utterly irresistible.
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine British
Servings 6 Servings

Ingredients
  

For the bread and butter:

  • 6 slices white bread about 12 oz, crusts removed and cut into 4 triangles each
  • 1 tablespoon unsalted butter softened

For the chocolate mixture:

  • 4 oz 113 g good-quality dark chocolate, broken into pieces (60-70% cocoa solids is preferred)
  • 1 cup 240 ml heavy whipping cream
  • 1 tablespoon rum optional
  • 1/3 cup 67 g granulated sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs

For garnish (optional):

  • Whipped cream
  • Flaked almonds
  • Chocolate shavings

Instructions
 

  • Prepare the bread and butter: Preheat oven to 350°F (175°C). Lightly butter a rectangular baking dish (approximately 9x13 inches). Spread the bread triangles out on a baking sheet and toast in the oven for 5-7 minutes, until golden brown. Set aside.
  • Make the chocolate mixture: In a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water), melt the chocolate with the whipping cream and rum (if using). Stir in the sugar, butter, and cinnamon until everything is smooth and combined. Remove from heat.
  • Whisk the eggs: In a separate bowl, whisk the eggs until frothy. Slowly pour the warm chocolate mixture into the eggs, whisking constantly to temper them and prevent curdling.
  • Assemble the pudding: Spread a thin layer of the chocolate mixture in the bottom of the prepared baking dish. Arrange half of the toasted bread triangles in a single layer on top, overlapping slightly. Pour half of the remaining chocolate mixture over the bread. Repeat with the remaining bread and chocolate mixture, ending with a final layer of chocolate. Gently press down on the bread to soak up the liquid.
  • Bake and chill: Cover the dish with foil and bake for 30-35 minutes, until the pudding is set around the edges but still slightly wobbly in the center. Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 24 hours, or up to 3 days, for the flavors to develop.
  • Serve and enjoy: When ready to serve, preheat oven to 300°F (150°C). Remove the pudding from the refrigerator and uncover it. Bake for 15-20 minutes, until warmed through. Let cool slightly before serving. Top with whipped cream, flaked almonds, and chocolate shavings (optional).

Notes

  • For a richer flavor, use full-fat milk instead of water when making the chocolate mixture.
  • If you don't have rum, you can substitute it with vanilla extract.
  • You can substitute brioche bread for the white bread for a slightly richer flavor and texture.
  • Leftovers can be stored in the refrigerator for up to 3 days.
Keyword Chocolate Bread and Butter Pudding