Chocolate Bread and Butter Pudding with Brandy
A sophisticated twist on the British classic, this chocolate bread and butter pudding transforms day-old white bread into a luxurious dessert with deep, complex flavors. Dark chocolate at 80% cocoa provides bittersweet notes balanced by brandy warmth and creamy richness from double cream and butter. The custard-soaked bread becomes tender and cake-like while baking, with a set but fudgy interior. The cinnamon adds subtle spice that complements the chocolate without overpowering it. This showstopper suits dinner parties and special occasions where make-ahead convenience meets impressive presentation. Make it one or two days before serving for best results. What sets this version apart is the dual-stage preparation—a 2-hour room-temperature rest followed by overnight refrigeration allows flavors to meld and the bread to fully absorb the chocolate custard, creating superior texture and taste compared to recipes baked immediately.
Ingredients
- 9 white bread slices, 1 day old
- 5 ½ oz dark chocolate, 80% cocoa
- 1 ¾ cups cream
- 4 tablespoons brandy
- ½ cups superfine sugar
- 5 ½ tbsp butter
- 1 pinch ground cinnamon
- 3 eggs
Instructions
- 1
Remove crusts from bread and cut each slice into triangles
- 2
Combine chocolate, cream, brandy, sugar, butter and cinnamon in a bowl
- 3
Set bowl over a saucepan of barely simmering water without the bowl touching water
- 4
Wait until butter and chocolate melt completely and sugar dissolves
- 5
Remove bowl and stir well
- 6
Whisk eggs in a separate bowl
- 7
Pour chocolate mixture over eggs and whisk
- 8
Pour a little chocolate mixture into the dish, arrange bread triangles neatly, pour remaining chocolate mixture
- 9
Press down with a fork to cover bread completely
- 10
Cover with cling film and let stand for 2 hours at room temperature
- 11
Transfer to fridge and leave overnight and 24 hours before cooking
- 12
Remove cling film and bake for 30-35 minutes at 180 Celsius
- 13
Let stand for 10 minutes before serving with well-chilled heavy cream
Tips
Use day-old bread that is slightly stale; fresh bread absorbs too much liquid and becomes mushy. If only fresh bread is available, lightly toast the slices before cutting to firm them up and improve texture.
The overnight refrigeration is essential, not optional. This extended soaking allows bread to fully absorb the chocolate custard and flavors to develop, resulting in superior texture and taste compared to immediate baking.
Ensure double cream is genuinely well-chilled before serving. The cold cream contrasts beautifully with the warm pudding, providing textural and temperature balance that enhances the chocolate flavor.
Good to Know
Cover with cling film and refrigerate for up to 3 days after baking. Reheat gently at 160 Celsius for 10-15 minutes before serving.
Assemble pudding up to 2 days before baking. After overnight refrigeration, bake when ready. Can be baked up to 1 day ahead and reheated gently.
Serve warm or at room temperature with well-chilled double cream. Optional garnish: cocoa powder dusted on top, candied orange peel, or chocolate shards.
Common Mistakes
Do not let the bowl touch simmering water to avoid scrambling eggs and seizing chocolate.
Do not skip the 2-hour room-temperature rest and overnight refrigeration to avoid dry, unevenly soaked bread.
Do not bake immediately after assembly to avoid insufficient custard absorption and poor texture.
Substitutions
Dairy-Free Swaps
General Alternatives
softer flavor, slightly less bitter
FAQ
Can I make this pudding ahead and freeze it?
Yes, freeze the assembled unbaked pudding in the dish up to 1 month. Thaw overnight in the fridge, then bake as directed. You can also freeze baked pudding up to 2 months; reheat gently at 160 Celsius for 15-20 minutes.
What if I don't have brandy?
Omit brandy entirely and add 1 tablespoon vanilla extract to the chocolate mixture for depth. Alternatively, use cognac, dark rum, or sherry in equal measure. For alcohol-free version, substitute with extra cream or milk and increase vanilla to 2 teaspoons.
Why is overnight refrigeration required?
Extended chilling allows bread to fully absorb the chocolate custard, creating the signature tender-yet-structured crumb. This develops superior flavor melding and prevents dry or unevenly soaked results. Skipping this step produces inferior texture and taste.