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Delia Smith Chocolate Bread and Butter Pudding Recipe

Delia Smith Chocolate Bread and Butter Pudding Recipe

Delia Smith’s chocolate bread and butter pudding recipe uses brioche, a silky chocolate custard and melting chocolate chips for a rich, gooey pudding.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 People
Course: Dessert
Cuisine: British
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 8 slices day-old brioche
  • 50 g unsalted butter softened
  • 100 g dark chocolate chips
  • Chocolate Custard:
  • 400 ml whole milk
  • 200 ml double cream
  • 100 g dark chocolate broken into pieces
  • 3 large eggs
  • 75 g caster sugar
  • 20 g cocoa powder
  • 1 tsp vanilla extract
  • To Finish:
  • 2 tbsp demerara sugar

Method
 

  1. Butter the brioche and cut each slice in half diagonally.
  2. 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.
  3. Heat the milk and cream until steaming, then stir in the broken chocolate until smooth.
  4. Whisk the eggs, sugar, cocoa and vanilla together.
  5. Slowly whisk the warm chocolate milk into the egg mixture.
  6. Pour over the brioche, press down gently, and soak for 20–30 minutes.
  7. Sprinkle with demerara sugar and bake for 35–40 minutes until just set.
  8. Rest for 10 minutes before serving.

Notes

Use day-old brioche so it holds its shape in the custard.
Cool the chocolate milk slightly before adding to the eggs.
Bake at a gentle temperature to keep the custard smooth.
Take it out while there is still a slight wobble in the middle.
Freeze in portions for up to 2 months.