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Chocolate bread and butter pudding

14 August 2014

This recipe is a great way to use up leftover pain au chocolate or croissants. In fact, it’s actually better if they are a little stale because they’ll absorb the custard better. Once cooked, the pudding is crispy over the top and the edges, and it is smooth, rich and creamy on the inside.

Chocolate bread and butter pudding
Chocolate bread and butter pudding

Cooking time

25-30 minutes




  • 4 pain au chocolate
  • 75ml milk
  • 200ml whipping cream
  • 75g dark chocolate (about 70% cocoa solids), broken into small pieces
  • 50g caster sugar
  • 2 eggs
  • Whipped cream or vanilla ice cream, to serve


  • 16x22cm ovenproof dish


1. Preheat the oven to 150oC/Gas mark 2. Cut each pain au chocolate into three equal pieces across widthways and pack them into the ovenproof dish.

2. Pour the milk and cream into a saucepan and bring it to the boil. Drop in the chocolate and stir until it has melted and become smooth.

3. Mix the sugar and eggs together in a bowl and pour the chocolate mixture over, whisking all the time. Then slowly pour the custard over the pain au chocolate, allowing the custard to be absorbed before adding more.

4. Bake for 25-30 minutes or until the top is slightly crisp and the centre still wobbly. Serve warm with cream or ice cream.

Gü Tip

Stir a little finely grated orange zest or a handful of raisins soaked in a tablespoon of rum into the milk as it comes to the boil. For something a little more fruity, scatter some cherries, or diced poached pear among the pain au chocolate before pouring on the custard.

Recipe from Gü Cookbook, Harper Collins 2012


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