Anne Morgan Delia Smith’s chocolate bread and butter pudding takes the plain version and turns it into something you would actually want to make for guests. Nine slices of buttered white bread are layered with chunks of 75% dark chocolate, soaked in a rum custard made with 425ml (15 fl oz) double cream (heavy cream) and three eggs, then baked at 180°C (350°F) for 30 to 35 minutes until the top goes golden and crunchy, serving 6.
I did not think this recipe needed to exist. The plain bread and butter pudding was already one of my favourites, and adding chocolate sounded like messing about for no reason. I was wrong. The dark chocolate melts into pockets inside the custard, and the rum gives the whole thing a warmth that the original does not have.
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Why Does This Need an Hour to Soak?
The bread needs time to drink up the custard. If you skip the soaking and put it straight in the oven, the top dries out and the middle stays liquid. Delia is clear about this: at least one hour, pressed down with a fork so every slice is under the surface.
I rushed it once and gave it twenty minutes. The bread on top baked like toast while the bottom sat in a pool of unset cream. An hour sounds like a lot, but you are not doing anything during that time, and the difference it makes to the finished chocolate bread pudding is night and day.
Chocolate Bread and Butter Pudding Ingredients
The Base:
- 9 slices white bread (from a medium-sliced loaf), crusts removed
- 50g (2 oz) butter, softened
- 75g (3 oz) dark chocolate (75% cocoa solids), chopped into small chunks
The Custard:
- 425ml (15 fl oz) double cream (heavy cream)
- 4 tbsp dark rum
- 110g (4 oz) caster sugar (superfine sugar)
- 3 large eggs, beaten
- Pinch of cinnamon (optional)
The Finish:
- 1 tbsp caster sugar (for sprinkling on top)
How To Make Delia Smith Chocolate Bread and Butter Pudding
- Butter the bread: Set the oven to 180°C (160°C Fan / Gas Mark 4 / 350°F). Rub a little butter around a shallow ovenproof dish, about 1.2 litre (2 pint) size. Spread the rest of the butter over one side of each slice of bread.
- Cut and layer: Cut the buttered bread into triangles. Lay a single layer across the bottom of the dish, buttered side up.
- Add the chocolate: Scatter half the chopped dark chocolate over the bread.
- Build the layers: Add another layer of bread triangles, then the rest of the chocolate. Finish with a final layer of bread on top, overlapping slightly.
- Make the custard: In a jug, whisk the double cream, dark rum, caster sugar, beaten eggs, and cinnamon together until the sugar has dissolved and the mix is smooth.
- Pour and soak: Pour the custard slowly over the bread, making sure every slice gets soaked. Press the bread down gently with a fork so it sits under the liquid. Leave for at least 1 hour so the bread absorbs everything.
- Bake: Scatter the tablespoon of caster sugar over the top. Bake for 30 to 35 minutes until the top is golden and crunchy and the custard has puffed up and set.
- Rest and serve: Let it sit for 5 to 10 minutes before spooning out. Pour cold double cream over the top, or serve with a scoop of vanilla ice cream to cut the richness.
How To Tell When the Custard Is Set
Give the dish a gentle shake. If the middle wobbles like jelly, it is done. If it moves like liquid, it needs more time. The custard keeps cooking for a few minutes after you take it out, so a slight wobble in the centre is better than waiting until it is completely firm.
The top should be golden brown and crunchy where the sugar has caramelised. If the top is browning too fast but the custard underneath is still runny, cover it loosely with foil and give it another 10 minutes. I have had to do this when my oven runs hot, and it saves the pudding every time.
Warming It Up the Next Day
This pudding keeps in the fridge for up to 3 days, covered with cling film (plastic wrap). The chocolate sets firm when cold, but 30 to 60 seconds in the microwave melts it back into those soft pockets. You can also put the whole dish back in the oven at 160°C (320°F) for 15 minutes.
It freezes well too: wrap the dish tightly and freeze for up to 1 month, then thaw overnight in the fridge before warming up. If you liked this one, the chocolate trifle uses the same kind of dark chocolate and cream but served cold instead of hot.
FAQs
Can I use brioche or panettone instead of white bread?
Both work well. Brioche makes a richer, more buttery pudding, and panettone adds a sweet, slightly fruity flavour from the dried fruit already baked into it. With either one, use a little less butter on the slices because the bread is already richer than plain white.
Can I make this with marmalade instead of chocolate?
Delia has a marmalade bread and butter pudding that uses the same soaking method but swaps the chocolate for a thin layer of orange marmalade on each slice. The rum works just as well with marmalade. Spread the marmalade on top of the butter before layering.
Can I assemble it the night before and bake it in the morning?
Yes. Layer the bread and chocolate, pour the custard over, press it down, cover with cling film and leave it in the fridge overnight. The longer soak actually gives a better result. Take it out 30 minutes before baking so it comes to room temperature.
Why did my chocolate bread and butter pudding come out watery?
The most likely reason is not soaking it long enough. The bread needs at least one hour to absorb the custard fully. The other cause is the oven not being hot enough to set the eggs in the middle. Check your oven temperature with a thermometer if this keeps happening.
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Nutrition Facts
- Calories: 580 kcal
- Fat: 42g
- Carbohydrates: 45g
- Protein: 8g
- Dietary Fibre: 2g
Nutrition information is estimated per serving (serves 6).
Delia Smith Chocolate Bread and Butter Pudding Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings20
minutes35
minutes580
kcalDelia Smith’s chocolate bread and butter pudding takes the plain version and turns it into something you would actually want to make for guests. Nine slices of buttered white bread are layered with chunks of 75% dark chocolate, soaked in a rum custard made with 425ml (15 fl oz) double cream (heavy cream) and three eggs, then baked at 180°C (350°F) for 30 to 35 minutes until the top goes golden and crunchy, serving 6.
I did not think this recipe needed to exist. The plain bread and butter pudding was already one of my favourites, and adding chocolate sounded like messing about for no reason. I was wrong. The dark chocolate melts into pockets inside the custard, and the rum gives the whole thing a warmth that the original does not have.
Ingredients
- The Base:
9 slices white bread (from a medium-sliced loaf), crusts removed
50g (2 oz) butter, softened
75g (3 oz) dark chocolate (75% cocoa solids), chopped into small chunks
- The Custard:
425ml (15 fl oz) double cream (heavy cream)
4 tbsp dark rum
110g (4 oz) caster sugar (superfine sugar)
3 large eggs, beaten
Pinch of cinnamon (optional)
- The Finish:
1 tbsp caster sugar (for sprinkling on top)
Directions
- Butter the bread: Set the oven to 180°C (160°C Fan / Gas Mark 4 / 350°F). Rub a little butter around a shallow ovenproof dish, about 1.2 litre (2 pint) size. Spread the rest of the butter over one side of each slice of bread.
- Cut and layer: Cut the buttered bread into triangles. Lay a single layer across the bottom of the dish, buttered side up.
- Add the chocolate: Scatter half the chopped dark chocolate over the bread.
- Build the layers: Add another layer of bread triangles, then the rest of the chocolate. Finish with a final layer of bread on top, overlapping slightly.
- Make the custard: In a jug, whisk the double cream, dark rum, caster sugar, beaten eggs, and cinnamon together until the sugar has dissolved and the mix is smooth.
- Pour and soak: Pour the custard slowly over the bread, making sure every slice gets soaked. Press the bread down gently with a fork so it sits under the liquid. Leave for at least 1 hour so the bread absorbs everything.
- Bake: Scatter the tablespoon of caster sugar over the top. Bake for 30 to 35 minutes until the top is golden and crunchy and the custard has puffed up and set.
- Rest and serve: Let it sit for 5 to 10 minutes before spooning out. Pour cold double cream over the top, or serve with a scoop of vanilla ice cream to cut the richness.
Notes
- Soak for at least 1 hour or the bread will be dry on top.
- Use dark chocolate with 75% cocoa solids for the best flavour.
- Press the bread under the custard with a fork before soaking.
- A slight wobble in the middle means it is done.
