Chocolate Bread Butter Pudding
This is an excellent recipe for using up any leftover bread or for a change try using an orange flavoured fruit loaf.
I have to thank Cadbury, second largest confectionery brand in the world, for their original recipe of this Chocolate Bread Butter Pudding , which I have adapted. It is quite simply one of the most brilliant hot puddings ever invented. It’s so simple but so good – and even better prepared two days in advance. Serve in small portions because it is very rich. Though I doubt if there will be any left over, it’s also wonderful cold. This is an excellent recipe for using up any leftover bread or for a change try using an orange flavored fruit loaf.
Prep Time: 0 hours, 15 minutes
Cook Time: 0 hours, 30 minutes
- 444 calories
- 30 grams of fat
- 26 grams of sugar
- 0 milligrams of sodium
- 10 slices of bread or fruit loaf
- 150 g Cadbury Dairy Milk broken into pieces
- 60 g butter
- 425 ml whipping cream
- 75 g caster sugar
- 3 medium eggs
- 25 g Bournville Cocoa Powder
1, Lightly butter an ovenproof dish of about 2 litres capacity. Cut the bread or fruit loaf slices into halves or quarters depending on their size to fit the dish. 2, Melt the chocolate, cream, sugar and butter together in a bowl over a sauce pan of simmering water. 3, Whisk the eggs until light. Add the chocolate mixture and cocoa and whisk together well. Spoon about a third the chocolate sauce into the base of the oven proof dish and arrange the bread on top. Spoon the remaining sauce over all the bread. 4, Cover the dish with cling film and allow the pudding to stand for 1-2 hours to let the bread absorb the chocolate sauce. 5, When ready to cook the pudding preheat the oven to 180⁰C, gas mark 4 and bake for about 30 minutes or until the top is crunchy but the inside soft and saucy.
You can get all the ingredients mentioned above in ODC