Chocolate Bread & Butter Pudding Recipe

Prep bread and chocolate

Preheat oven to 180°C (350°F). Lightly butter one side of each bread slice with the softened unsalted butter. Arrange half of the bread slices, buttered side up, in a 9x9-inch (or similarly sized) baking dish, overlapping slightly.

Distribute the chopped semisweet (and optional dark) chocolate evenly over the arranged bread slices. Top with the remaining bread slices, buttered side down, forming a loose sandwich. Press gently so slices sit snugly but not crushed.

Heat dairy and cocoa

In a medium saucepan, whisk together the milk, heavy cream, granulated sugar and cocoa powder. Warm over medium heat until the mixture is hot and steaming and sugar has dissolved, but do not let it boil (small bubbles will form at the edges), about 4–6 minutes. Remove from heat.

Temper eggs

In a separate bowl, whisk the whole eggs, egg yolk, vanilla extract and a pinch of salt until smooth. Slowly pour about 1/3 of the hot milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Finish custard sauce

Return the saucepan to low heat and cook gently, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (do not boil), about 3–5 minutes. Remove from heat and stir in the brandy. Taste and adjust sugar or brandy if desired.

Pour roughly half of the warm chocolate-brandy custard evenly over the assembled bread in the baking dish, pressing bread down gently so it absorbs some custard. Let sit 10 minutes to allow custard to penetrate. If the custard is mostly absorbed, pour the remaining custard over the bread so the bread is well moistened but not swimming (aim for a custard-to-bread ratio that leaves bread saturated).

Bake

Place the baking dish on a sheet pan and bake in the preheated oven for 30–35 minutes, until the top is crisp, puffed and slightly crackled and a knife inserted near the center comes out mostly clean with a little moist custard. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Rest and serve

Remove pudding from the oven and let rest 5 minutes. If using, dust lightly with powdered sugar. Serve warm, portioned into plates or bowls, with a generous drizzle of warm crème anglaise or a scoop of vanilla ice cream alongside. For extra flair, warm additional chocolate-brandy custard and spoon over each serving just before bringing to the table.