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Hot chocolate bread and butter pudding recipe
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Take your bread and butter pudding to the next level with a hot chocolate-infused custard poured over buttery brioche. Serve with spray cream for our fun twist on a classic! See method
Ingredients
- 15g unsalted butter, to grease
- 400g sliced brioche loaf, each slice cut into 4 triangles
- 50g 75% dark chocolate, finely chopped
- 4 medium eggs
- 1 tsp vanilla extract
- 500ml semi-skimmed milk
- 100ml whipping cream
- 4 tbsp Tesco Finest drinking chocolate
- 2 tbsp caster sugar
- 1 tsp cocoa powder, to dust
- 1 tsp icing sugar, to dust
- dairy spray cream, to serve (optional)
Each serving contains
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Energy
1575kj
377kcal
19%
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Fat
19g
27%
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Saturates
8g
41%
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Sugars
17g
19%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 38.8g
Protein 11.4g
Fibre 2.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease an ovenproof dish, roughly 30 x 20 x 8cm deep with the butter. Arrange a third of the brioche flat on the base of the dish, then layer over the remaining brioche on a diagonal so it’s overlapping. Scatter the chocolate between the layers as you go.
- In a large bowl, whisk the eggs and vanilla extract until evenly combined. Heat the milk, cream, drinking chocolate and caster sugar in a pan over a medium heat, whisking to combine. When a whisp of steam appears pour the mix over the eggs, whisking continuously until smooth. Strain the mixture through a sieve into a jug, then pour evenly over the brioche so it is fully coated in the chocolate custard. Leave to stand for 20 mins to allow the brioche to evenly soak up the custard.
- Bake on the middle shelf of the oven for 20-25 mins until lightly risen and almost set.
- Dust over the cocoa powder and icing sugar and serve with spray cream, if you like.
Freezing and defrosting guidelines
Both the uncooked and cooked pudding can be frozen, covered, for up to 3 months. Defrost fully overnight in the fridge before baking until piping hot. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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