Chocolate Bread and Butter Pudding – a Classic Dessert with a Twist
Bread and Butter Pudding is a traditional British dessert. My father in law told me it had originated from the times when there had been a shortage of food, and nobody had wanted to waste even a small amount of it. That is why instead of throwing old bread away, people made this dish.
However, the Bread and Butter Pudding I tried for the first time wasn’t made of stale bread. My mother in law made a deluxe version of it. Instead of bread, she used croissants and not only she spread them with butter but also with orange marmalade. It was so unbelievably delicious!
We had a chance to try another extraordinary pudding of that kind when we were in New Orleans. One day we went to a lovely place for lunch. It was very hot, and we all had only light meals. So when a waitress came up to ask if we would like to have a dessert, we all responded in unison “No, thank you!”. But she insisted we should try their special boozy Chocolate Bread and Butter Pudding even if we were only to share one between four of us.
My Chocolate Bread and Butter Pudding Recipe
We were thrilled we did listen to her after all. The dessert included pieces of chocolate and bourbon (we were in New Orleans after all!). It tasted heavenly but with a bit of devilish kick from the liquor. So no wonder that soon after we came back from our holiday I decided to make similar dessert in my kitchen. I used amaretto instead of bourbon and added some almond slices for the extra texture. I am not going to deny; this Chocolate Bread and Butter Pudding recipe is not the healthiest and the lightest dessert ever. But it is so worth the sacrifice 😉
Chocolate Bread and Butter Pudding
- 12 slices white bread preferably sweet like brioche or challah
- 50 g butter very soft
- 2 tbsp sugar
- 50 g chocolate chopped chopped
- 20 g flaked almonds
- 2 eggs
- 300 ml double cream
- 150 ml milk
- 4 tbsp amaretto liquor or rum
- 2 tbsp Demerara sugar
- Butter each slice of bread, cut in half and place one layer of bread slices (butter side down) in the heatproof dish. (Choose a dish that will allow you to put half of the slices in one layer).
- Sprinkle the layers with sugar, chocolate and almond flakes.
- Put the second layer of bread slices on top, this time buttered side up.
- In a bowl beat the eggs, cream, milk and alcohol until combined, pour over the bread.
- Sprinkle the top with the Demerara sugar and leave to stand for at least 30 minutes.
- Heat the oven to 180C (160C fan ovens).
- Bake for 30-40 minutes until the top is golden.