Super easy chocolate bread and butter pudding

There’s nothing quite like a warm, comforting dessert after a long day, and for me, that usually means whipping up an easy chocolate bread and butter pudding. It’s the kind of recipe that feels like a hug in a bowl, perfect for when you need a little bit of sweet indulgence without a whole lot of fuss. I remember making this for my mum when I was younger, and the smell of the melting chocolate and warm custard filling the kitchen instantly made everything feel better. Honestly, this easy chocolate bread and butter pudding is a lifesaver on those days when you crave something utterly delicious but don’t have hours to spend in the kitchen.

Why You’ll Love This Easy Chocolate Bread and Butter Pudding

• It’s ridiculously quick to put together – honestly, about 15 minutes!
• Super simple, so even if you’re new to baking, you can nail this.
• Who can resist that gooey, melted chocolate and creamy custard combo?
• It’s the ultimate comfort food, perfect for chilly evenings or when you just need a treat.

Ingredients for Your Easy Chocolate Bread and Butter Pudding

You only need a few bits and bobs for this, most of which you probably already have lurking in your cupboards! Honestly, the simpler the bread, the better it soaks up all that lovely custard.

• 6 slices of soft white bread (don’t be fancy, Sainsbury’s own will do brilliantly!)
• 2 tablespoons unsalted butter, softened
• 1/2 cup chocolate chips
• 1/3 cup raisins
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla flavoring
• 1/2 teaspoon ground cinnamon

How to Make the Easiest Chocolate Bread and Butter Pudding

Right then, let’s get this pudding sorted! It really is dead simple. First off, get your oven preheated to about 175°C (that’s 350°F for those of you not used to the French way!) and give your baking dish a good buttering. You want an 8-inch one for this, just to make sure everything fits nicely and bakes evenly for your easy chocolate bread and butter pudding.

Step 1: Now, take your soft white bread – and trust me, super soft bread is key here, none of that crusty sourdough for this job! If you happen to have some homemade pita bread, that’s even better. Spread a decent layer of butter on each slice. Don’t be shy! Then, just cut them into halves or nice little triangles like you’re at a posh tea party. It just makes them fit better in the dish, you see. I find that using bread that’s a day or two old is perfect as it soaks up the custard without getting too soggy.

Step 2: Start by arranging about half of your buttered bread slices in the bottom of your greased dish. Over the top of these, sprinkle half of your chocolate chips and those little chewy raisins. Ooh, the anticipation!

Step 3: Pop the rest of your bread slices on top, like making another layer. Then, scatter the remaining chocolate chips and raisins over this second layer. This way, you get chocolatey, raisiny goodness in pretty much every single bite. Honestly, you could even add a bit of something extra here, like some homemade white bread or maybe some cinnamon swirl pieces if you fancy, though I usually stick to the classic.

Step 4: For the custard part, grab a jug or a bowl. Whisk together the milk, heavy cream, eggs, sugar, vanilla, and cinnamon until it’s all smooth and lovely. It’s important to get it all mixed properly so you don’t end up with a purely eggy bite! Just make sure your sugar is dissolved, and you’re good to go.

Step 5: Gently pour this gorgeous custard mixture all over the bread in the dish. Make sure you press down on the bread a little with your spoon so it all gets soaked up properly. Give it a good 10 minutes to just sit there and do its thing. This resting time is crucial – it allows the bread to really soak up all that creamy goodness, making for a wonderfully moist pudding. It’s amazing how much liquid it can take!

Step 6: Pop it in that preheated oven for about 35 to 40 minutes. You’re looking for the top to be set and a lovely, light golden brown. You should see some of that chocolate has melted beautifully through the custard, and if you poke it gently, it should feel set, not wobbly and liquidy. And there you have it – your super simple, incredibly rewarding easy chocolate bread and butter pudding is ready to go! Don’t worry if it puffs up a bit in the oven; it’ll settle down as it cools. Honestly, the smell alone is worth the effort!

Serving Suggestions for Your Easy Chocolate Bread and Butter Pudding

This pudding is lovely on its own, but here are a few ideas to take it up a notch:

A Drizzle of Warm Custard: If you’ve got any leftover custard mix from another bake, a little extra warm custard poured over the top is pure heaven. It just adds another layer of creamy comfort.

A Dollop of Cream or Ice Cream: A simple spoonful of double cream or a scoop of good quality vanilla ice cream is a classic for a reason. It adds a lovely cool contrast to the warm pudding.

Candied Pecans: For a bit of crunch and extra sweetness, a sprinkle of candied pecans is just divine. They add a lovely nutty depth.

Caramel Drizzle: A swirl of homemade caramel sauce over the top takes this already comforting dessert to a whole new level of indulgence. Just don’t tell anyone how easy it was!

Storing and Reheating Your Easy Chocolate Bread and Butter Pudding

Don’t you hate it when leftovers go a bit sad? Well, fear not! This pudding is quite forgiving. I usually find it keeps well in the fridge for about 3 days, tucked away in an airtight container. Honestly, though, it’s so good, it rarely lasts that long in my house!

If you’ve managed to resist scoffing the whole lot, storing it is a breeze. Just pop it into a sealed container once it’s cooled down a bit. When you’re ready for more, the best way to reheat it is in a low oven, around 160°C (320°F), for about 10-15 minutes. This way, you get that lovely warm custard and gooey chocolate back without it getting tough like it sometimes can in the microwave. If you’re in a real rush, a quick zap in the microwave works too, just keep an eye on it so it doesn’t bubble over!

Frequently Asked Questions About Easy Chocolate Bread and Butter Pudding

Got questions about this delightful easy chocolate bread and butter pudding or perhaps looking for a gluten-free banana pudding alternative? I’ve got you covered!

Can I use different types of bread for this easy chocolate bread and butter pudding?

Absolutely! While soft white bread is my go-to for that classic yielding texture, you can totally use brioche for a richer flavour, or even slightly stale challah. Just avoid anything too crusty or dense, as it won’t soak up the custard as well.

How do I prevent the custard from curdling in my easy chocolate bread and butter pudding?

The trick is to temper your eggs! Whisk your milk and cream together with the sugar and spices first, then slowly drizzle a little of the warm liquid into your beaten eggs while whisking constantly. Then, pour that mixture back into the main pot. This gradual warming stops the eggs from scrambling.

Can I make this easy chocolate bread and butter pudding ahead of time?

Yes, you can! You can assemble the whole thing right up to the baking stage and pop it in the fridge for up to 24 hours. Just let it sit at room temperature for about 20 minutes before baking, and you might need to add a few extra minutes to the cooking time. It’s just as delicious and makes last-minute entertaining a doddle!

Before You Go

So there you have it – a truly delightful and oh-so-simple chocolate bread and butter pudding! I really hope you give it a go and let me know how you get on in the comments below. You can also find loads more sweet inspiration over on Pinterest!

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