This Delia Smith Chocolate Bread and Butter Pudding is a comforting British dessert made with buttery bread, rich chocolate, and a silky vanilla custard baked until golden. The inside stays soft and creamy while the top turns lightly crisp with melted chocolate throughout. It is simple enough for beginners and perfect for using up leftover bread. Preparation takes about 15 minutes and the pudding is ready in around 50 minutes total.
Ingredients
For the pudding base
- 8 slices white bread, slightly stale
- 50g unsalted butter, softened
- 150g dark chocolate, chopped or chips
- 50g raisins or sultanas, optional
For the custard
- 2 large eggs
- 300ml whole milk
- 300ml double cream
- 50g caster sugar
- 1 tsp vanilla extract
For topping
- 1 tbsp caster sugar for sprinkling
- Extra chocolate pieces, optional
- Butter for greasing the dish
How to Make Delia Smith Chocolate Bread and Butter Pudding
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a medium baking dish and place a shelf in the middle of the oven so the pudding cooks evenly.
- Prepare the bread: Butter each slice of bread and cut into triangles. Arrange half in the baking dish, scatter chocolate and raisins over, then layer the remaining bread on top.
- Mix the custard: Whisk eggs, milk, cream, sugar, and vanilla together in a jug until smooth and fully combined.
- Assemble the pudding: Pour custard evenly over the bread layers. Press gently so all bread absorbs the mixture. Scatter extra chocolate and sprinkle sugar over the top.
- Bake the pudding: Bake for 30 to 35 minutes until the top is golden and the custard is just set in the centre.
- Cool slightly and serve: Leave to stand for 5 to 10 minutes before serving so the custard settles and slices hold their shape.
Tips for Perfect Chocolate Bread and Butter Pudding
Which bread works best?
Slightly stale white bread absorbs custard better. Brioche or challah makes an even richer pudding.
How do I stop the pudding becoming dry?
Ensure all bread pieces are soaked well and do not overbake. The centre should still wobble slightly when removed.
Can I make it ahead?
Yes. Assemble and refrigerate for several hours before baking. This also improves flavour and texture.
How can I make it more chocolatey?
Add extra chocolate between layers or drizzle chocolate sauce before serving.
Serving Suggestions
- Serve warm with pouring cream
- Add vanilla ice cream for contrast
- Dust with icing sugar or cocoa powder
- Serve with fresh berries
Storage
Room Temperature
Best eaten fresh. It can sit covered for up to 4 hours after baking.
Refrigerator
Store covered for up to 3 days. Reheat gently in oven or microwave before serving.
Freezing
Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat until hot through.
Nutrition
Calories: 480 kcal
Carbohydrates: 45 g
Protein: 12 g
Fat: 28 g
Saturated Fat: 16 g
Sodium: 210 mg
Values are estimates and vary based on ingredients used.
FAQs
Can I prepare bread and butter pudding in advance?
Yes, you can assemble the pudding several hours ahead and refrigerate it. Bake just before serving for the best texture.
What type of chocolate works best?
Dark chocolate gives a balanced flavour, but milk chocolate can be used if you prefer a sweeter pudding.
Can I make this without cream?
Yes, replace the cream with extra milk, although the pudding will be slightly lighter and less rich.
Why is my pudding watery?
This usually happens if the pudding is underbaked or the bread was not properly soaked in custard. Bake until just set in the centre.
