Hot chocolate bread and butter pudding recipe
Created by The Tesco Recipes team
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- Serves 8
- Takes 1 hr 20 mins
- 377 calories / serving
- Freezable
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 1575kJ 377.0kcal
- Fat
- 19g
- Saturates
- 8g
- Salt
- 0.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 38.8gProtein 11.4gFibre 2.7g
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Sign in to shopMethod
- 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.
- See more Dessert recipes
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.
