Golden pieces of bread, sitting in a creamy custard, and scattered with Berries and chocolate, my Berry & Chocolate Bread and Butter Pudding is such a lovely comforting dessert. So easy too!Jump to Recipe
This Bread and Butter Pudding is perfect for using up odds and ends of bread. You don’t want the bread rock hard, but bread a few days old works well in this recipe. The addition of berries and chocolate elevates the dish to a new level and the sweet and tart combo is delish!
For this recipe you will need, 8 heaped cups of bread – see photo below for reference. You can also use croissants, hot cross buns, brioche or burger buns.
You also use berries, i used frozen tayeberries but alternitives are raspberries, blackberries and strawberries.
You need 4 eggs, I love free range eggs, milk and cream. Plus butter, white sugar and vanilla.
For the chocolate, I used dark chocolate but you can use whichever you like the best!
I like serving the dish with icing sugar and ice cream.
How to make Berry and Chocolate Bread and Butter Pudding:
Grease a casserole dish, I am using my Biroix dish which has a 4 litre capacity. While the oven is preheating, butter the bread on a couple of sides.
Place all the bread in your dish. To make the custard, whisk the eggs, milk, cream, sugar and vanilla in a large bowl. Pour this over the bread mix.
Then it is time to finish with the berries and chocolate. Nestle them in between the bread pieces. I like to leave the berries where they are as opposed to mixing them right in otherwise the bread can pick up the colour of the berries and turn all pinky purple.
Place into the oven to cook for around 30 minutes, until golden and custard is set but still wobbly. Then dust with icing sugar and serve with ice cream.
Common questions about Bread and Butter Pudding:
What bread can I use? You can use, loaf bread or sliced bread – use around 12-14 slices. You can also use raisin bread, bread rolls, brioche or hot cross buns.
What berries can I use? Pretty much anything, I love raspberries, blueberries, blackberries and strawberries. Frozen or fresh, both work.
Regarding the use of stale bread, as long as you can still rip it with your hands and don’t have to saw at it with a knife it will be good to use. Basically, we need the egg mix to be able to soak into the bread.
Berry & Chocolate Bread and Butter Pudding
- 8 heaped cups of bread see my notes on bread types, I have used stale white loaf bread
- 1/2 cup berries I used frozen Tayberries, raspberries, blackberries or strawberries all delish!
- 4 eggs
- 1 ½ cup milk
- 1 cup cream
- 60 grams butter softened
- ½ cup white sugar
- 2 teaspoon vanilla essence
- 100 grams Chocolate I used Whittaker’s dark chocolate, broken into bite sized pieces
- To serve ice cream and icing sugar
Preheat oven to 180 degrees fan bake
Take your Biroix dish and grease with some butter
Now butter the bread. This doesn’t have to be perfect, just butter a couple of slides of each piece of bread.
Place the bread in the greased Biroix dish.
In a large bowl whisk the eggs and add the milk, cream, sugar and vanilla.
Pour over the bread mix.
Take the berries and chocolate and nestle in between your bread pieces. I don’t like to mix the berries in as then they turn the whole mix pink. Which is a vibe but not my favourite vibe.
Place into the oven to cook for around 30 minutes, until golden and custard is set but still wobbly.
Dust with icing sugar and serve with ice cream.
Bread: You can use sliced bread – use around 12-14 slices. You can also use raisin bread, bread rolls, brioche or hot cross buns.
Regarding stale bread, as long as you can still rip it with your hands and don’t have to saw at it with a knife it will be good to use. Basically, we need the egg mix to be able to soak into the bread.
This recipe was written for Biroix who make these beautiful Cast Iron Dutch Ovens. I love cooking with my Biroix dishes and find them versatile and easy to clean. Plus so pretty to look at! You can find more information on Biroix here.