Chocolate Bread and Butter Pudding Recipe
Slices of gluten free bread are slathered in butter and baked in a chocolate custard with extra chocolate chips! Great for using up stale gluten free bread. If you love this recipe please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 6 portions
Equipment
Ingredients
- 400 g gluten free brown bread (the standard weight of a UK loaf, approx 8-10 slices)
- 80 g butter (softened - or at room temperature)
- 100 g dark chocolate (finely chopped, or swap for chocolate chips)
- 200 ml milk
- 1 tsp vanilla extract
- 100 ml double cream
- 3 eggs
- 50 g caster sugar
- 50 g milk chocolate chips
Instructions
- Add the dark chocolate, double cream, milk, sugar and vanilla extract to a saucepan and place on a low heat. Continue to heat slowly and mix until the chocolate has melted - do not let it boil! Once melted, remove from the heat.
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Use a little of the butter (around 1 tsp) to grease a 20cm x 30cm rectangular baking dish (or a 23cm round dish).
- Thickly butter the slices of gluten free bread with the remaining butter. Cut them into quarters (in triangles) and then arrange them in the dish, slightly overlapping each other.
- Lightly beat the eggs, then pour in the cooled chocolate-milk mixture (it should be warm but not hot). Mix well.
- Sprinkle the milk chocolate chips over the bread pieces, then pour the custard over the top, being sure to try to coat the bread as evenly as possible. You can also press the slices down gently into the mixture to soak it up.
- Bake for 35 minutes until golden on top. Allow to sit for 10 minutes out of the oven before serving warm with cream or custard.
Video
Notes
- Top Tip: If your bread is fresh, lay it on a baking tray and pop it in the oven while it heats up for 5 minutes. This will dry it out a little and help it absorb the custard!
- Serving Suggestions: I recommend serving this bread and butter pudding warm with custard or cream. You can also met some extra chocolate and drizzle it over the top too!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1 portion | Calories: 560kcal | Carbohydrates: 56g | Protein: 12g | Fat: 32g
