Chocolate Bread Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is quick, good and really easy and it produces a lovely soft chocolate pudding with a crusty top. You can use any bread you like here — I just use plain ready-sliced soya sandwich bread, which leaves just a whisper of salt on the tongue. You can use brown, white or any other bread. You could also use a home-made white loaf. I make this in a round dish that’s about 20 cm (8 inches) wide and about 7 cm (3 inches) high and can be taken straight to the table.


  • 80 g( oz) butter
  • 140 g(5 oz) dark (semi-sweet) chocolate, chopped
  • 115 g(4 oz/½ cup) caster (superfine) sugar
  • 60 ml(2 fl oz/¼ cup) pouring (single) cream
  • 14 eggs
  • 14–15 slices sandwich bread, crusts removed


Preheat the oven to 180°C (350°F/Gas 4) and butter a shallow 1 litre(35 fl oz/4 cup) ovenproof dish.

Melt the butter, chocolate and sugar together in the top of a double boiler, stirring towards the end with a wooden spoon so that it is all smooth. Remove from the heat, stir in the cream and leave to cool slightly.

Beat the eggs until they are creamy. Gradually add the chocolate mixture, starting with just a little and eventually mixing it all in to make a smooth custard.

Cut each slice of bread in half diagonally. Use half the slices to make an overlapping layer in the bottom of the dish. Pour over just less than half of the custard, making sure that all the bread is coated. Leave for 5 minutes for the bread to soak up some custard, then layer on the rest of the bread. Pour over the remaining custard and rock the dish so that all the bread is covered with chocolate custard. Leave for 5 minutes.

Put the dish in a larger baking dish and pour in enough hot water to come halfway up the side of the pudding dish. Put in the oven for about 30 minutes, until the custard is set and the top is crusty.

Serve warm, in wedges or spoonfuls, with thick cream or vanilla custard.