Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Hot chocolate bread and butter pudding recipe

0 ratings

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)

Each serving contains

Energy
1575kj
377kcal 19%
Fat
19g 27%
Saturates
8g 41%
Sugars
17g 19%
Salt
0.6g 10%

of the reference intake
Carbohydrate 38.8g Protein 11.4g Fibre 2.7g

Method

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.

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.

See more Dessert recipes