Amelia Grace If the classic bread and butter pudding is a warm hug, this chocolate version is a hug with a second helping of pudding on the side.
The idea is the same, bread soaked in custard and baked until golden on top, but here the custard itself is flavoured with real melted chocolate, and there are chocolate chips tucked between the layers that stay soft and gooey.
I use brioche because its buttery richness suits the chocolate perfectly, and it makes the whole pudding feel a bit more special.
Why Brioche Works So Well Here
Plain white bread makes a lovely traditional bread and butter pudding, but chocolate asks for something a little richer.
Brioche is made with plenty of butter and eggs, which gives it a tender, slightly sweet crumb that soaks up custard without collapsing.
It also browns beautifully on top, giving you a crisp, golden lid over a soft, silky middle. Day-old brioche is best, because it has firmed up slightly and holds its structure rather than turning to mush once soaked.
Ingredients for Delia Smith Chocolate Bread and Butter Pudding
- 8 slices day-old brioche (or 6 croissants, torn)
- 50g unsalted butter, softened
- 100g dark chocolate chips
Chocolate Custard:
- 400ml whole milk
- 200ml double cream
- 100g dark chocolate, broken into pieces
- 3 large eggs
- 75g caster sugar
- 20g cocoa powder
- 1 tsp vanilla extract
To Finish:
- 2 tbsp demerara sugar
How to Make Delia Smith Chocolate Bread and Butter Pudding — Step by Step
Step 1 — Butter the Brioche
Spread each slice of brioche with the softened butter on one side, then cut each slice in half diagonally.
Step 2 — Layer the Dish
Preheat your oven to 170°C (150°C fan / Gas 3). Grease a 1.5-litre baking dish. Arrange half the brioche, butter-side up and overlapping, in the base of the dish. Scatter over half the chocolate chips, then repeat with the rest.
Step 3 — Melt the Chocolate into the Milk
Heat the milk and cream together in a pan until just steaming, but not boiling. Take off the heat, add the broken chocolate, and stir until completely melted and smooth.
Step 4 — Whisk the Eggs
In a large bowl, whisk the eggs, sugar, cocoa and vanilla together until smooth.
Step 5 — Make the Custard
Slowly pour the warm chocolate milk into the egg mixture, whisking constantly, until smooth and glossy.
Step 6 — Pour and Soak
Pour the custard evenly over the brioche, pressing the bread down gently so it is all submerged. Leave to soak for 20–30 minutes.
Step 7 — Top and Bake
Sprinkle the demerara sugar over the top. Bake for 35–40 minutes, until the custard is just set, with a slight wobble in the middle, and the top is crisp.
Step 8 — Rest
Leave to stand for 10 minutes before serving. The pudding will keep setting as it rests.
My Top Tips for the Best Delia Smith Chocolate Bread and Butter Pudding
Use day-old brioche. Fresh brioche is too soft and can collapse into the custard. A day or two old holds its shape.
Let the chocolate milk cool slightly before whisking it into the eggs. If it is too hot, you will scramble the eggs rather than make a smooth custard.
Do not skip the soaking time. Those 20–30 minutes let the custard soak right through the bread, so there are no dry patches.
Bake at a gentle temperature. Chocolate custard can split or turn grainy in a hot oven, so keep it at 170°C.
Look for a wobble, not a firm set. The custard will finish setting as the pudding rests.
Serving Suggestions
Serve warm with pouring cream, vanilla ice cream, or a spoonful of crème fraîche to cut the richness. A few fresh raspberries or a drizzle of cherry compote on the side add a lovely sharpness.
How to Store Delia Smith Chocolate Bread and Butter Pudding
In the fridge: Store covered for up to 3 days. Reheat gently in the oven or microwave.
At room temperature: Fine for the day it is made, covered loosely.
In the freezer: Freeze in individual portions, well wrapped, for up to 2 months. Defrost overnight in the fridge and reheat until warm.
Delia Smith Chocolate Bread and Butter Pudding Recipe
Ingredients
Method
- Butter the brioche and cut each slice in half diagonally.
- Preheat oven to 170°C (150°C fan / Gas 3). Layer half the brioche in a greased dish, scatter with half the chocolate chips, then repeat.
- Heat the milk and cream until steaming, then stir in the broken chocolate until smooth.
- Whisk the eggs, sugar, cocoa and vanilla together.
- Slowly whisk the warm chocolate milk into the egg mixture.
- Pour over the brioche, press down gently, and soak for 20–30 minutes.
- Sprinkle with demerara sugar and bake for 35–40 minutes until just set.
- Rest for 10 minutes before serving.
Notes
Frequently Asked Questions About Delia Smith Chocolate Bread and Butter Pudding
Can I use ordinary white bread instead of brioche?
Yes, though the pudding will be slightly less rich. Use slightly stale bread with the crusts removed, and butter it generously.
Why did my custard split or turn grainy?
Usually because the oven was too hot or the pudding was baked for too long. Bake at 170°C and take it out while it still has a gentle wobble in the middle.
Can I make it ahead and bake later?
Yes. Assemble and soak the pudding up to a few hours ahead, cover, and keep in the fridge, then bake fresh when you are ready.
Can I use milk chocolate instead of dark?
You can, but it will be noticeably sweeter. If you do, reduce the sugar in the custard by about 25g.
