Easy Chocolate Bread and Butter Pudding Recipe
This easy chocolate bread and butter pudding recipe is perfect for using bread rolls that might have gone a little stale or just aren't quite as fresh as you would like.
Ingredients
- 3 Small bread rolls approx 4 slices of bread, or 3 croissants
- 120 mls milk
- 1 egg
- 3 tbsp chocolate spread Nutella or own brand is fine
- 1 tsp cocoa powder
- pinch of salt
Optional
- Chocolate Chips
- Cinnamon
- Sugar
Instructions
- Preheat your oven to gas mark 4 (350 F or 180 C).
- Mix together the milk, egg and cocoa powder in a small bowl or jug.
- Lay the bread rolls on their sides and cut them into three slices rather than in half as you would eat them normally. If using croissants cut in half.
- Carefully spread the Nutella or other chocolate spread over the rolls or bread slices (see image below).
- Layer the chocolate cover bread into an ovenproof dish, cutting to size if needed. Once the bottom layer is complete pour over half of the egg, milk and chocolate mixture.
- Sprinkle with a pinch of salt (and cinnamon and chocolate chips if using).
- Use a fork to press the bread into the liquid. Repeat with the second layer of bread and using the rest of the milk and egg mixture
- Leave to rest for 10 minutes before baking in the oven for 30-35 minutes. When cooked the pudding should be crisp on the outside and soft in the middle. As with baking a cake, insert a knife in the centre and if it comes out clean the pudding is cooked.
Notes
If you're worried your chocolate bread and butter pudding isn't quite cooked in the middle, cover with tin foil and cook for an extra 10 to 15 minutes to stop the top of the pudding from burning.