Chocolate bread and butter pudding

  • 55 mins cooking
  • Serves 6
  • Print
Photography by Louise Lister and Brett Stevens. Food styling by Amber Keller and Julz Beresford


Chocolate bread and butter pudding
  • 1 1/2 cup (375ml) milk
  • 2 cup (500ml) cream
  • 1/3 cup (75g) caster sugar
  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • 4 eggs
  • 2 (200g) brioche, sliced thickly
  • 100 gram dark eating chocolate, coarsely chopped
  • 1/3 cup (40g) coarsely chopped toasted pecans


Chocolate bread and butter pudding
  • 1
    Preheat the oven to 180°C (160°C fan-forced).
  • 2
    In a small saucepan, combine milk, cream and sugar. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan (or if using, add vanilla bean paste). Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.
  • 3
    In a large bowl, whisk eggs. While whisking, add hot milk mixture.
  • 4
    Grease a shallow 2-litre (8-cup) ovenproof dish. Layer brioche, chocolate and nuts, overlapping brioche slightly. Pour hot milk and egg mixture over brioche.
  • 5
    Place dish in a larger baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, 45 minutes or until pudding sets. Remove the pudding from the baking dish; stand 5 minutes before serving.

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