Chocolate bread & butter pudding

Can I make chocolate bread & butter pudding ahead of time?

Yes. In fact, leaving the pudding to rest for a day or two before baking will give the flavours time to mingle and soak into the bread. After pouring over the chocolate custard and covering the pudding in step four, transfer it to the fridge and chill for up to two days.

What equipment do I need to make chocolate bread & pudding butter?

We recommend using a medium-sized baking dish to bake the pudding – ours was 30 x 20cm.

Can I use fresh bread to make the pudding?

While it’s fine to use fresh bread, it can be harder to slice if it’s a whole loaf (as recommended in the recipe). It might also cause the pudding to be soggy – see our tip below to avoid this.

Why is my chocolate bread & butter pudding soggy?

If you’ve used fresh bread, the softer texture might result in a soggier pudding. To avoid this, lightly toast individual slices by spreading them out on a baking sheet and baking at 180C/160C fan/gas 4 for 10 mins. Alternatively, leave them out on the counter overnight.

Do I have to roll the bread slices up?

Our recipe recommends creating bread rolls, similar to a roly poly pudding, as these create an interesting texture and soak up the custard well. However, you can also opt for the traditional, diagonal-sliced layout.

How long with chocolate bread & butter pudding keep?

When chilled within 2-3 hrs of serving, the pudding will keep covered for up to three days. Reheat it in oven at 180C/160C fan/gas 4 for 20 mins until warmed through.

How to freeze chocolate bread & butter pudding

Once baked and cooled, freeze for up to three months. It can be frozen in a heatproof dish for easy reheating, or in individual portions. Either way, ensure the pudding is securely wrapped to avoid freezer burn. Defrost fully in the fridge overnight before reheating in the oven as above.

What to serve with chocolate bread & butter pudding

It’s delicious alongside a scoop of vanilla ice cream or drizzle of single cream.

Twists on chocolate bread & butter pudding

• Add 3 tbsp amaretto, brandy, whisky or bourbon to the chocolate custard mixture.
• Stir the zest of 1 orange into the custard for a zingy burst of flavour
• Just 1 tsp ground cinnamon or 2 tbsp ginger syrup from a jar of stem ginger would provide warmth to the mixture
• Tip in 100g chopped hazelnuts, pecans or walnuts to add texture
• To make this pudding even more indulgent, swap the plain loaf for brioche, chocolate chip muffins or pain au chocolat – try our sister magazine olive’s pain au chocolat pudding
• As well as chocolate spread, we’ve suggested using biscuit spread or canned caramel on the bread slices. Smooth peanut butter could also work
• We’ve used a marmalade glaze in this recipe, but you could swap it for golden or maple syrup