Description
This decadent Chocolate Bread and Butter Pudding Cake combines rich custard, dark chocolate, and fresh strawberries layered between buttery bread slices for an indulgent dessert that’s perfect served warm or cold.
Ingredients
Bread and Butter
- 2 day-old white bread boules (each approx 400g)
- 2 tbsp unsalted butter, softened
Custard
- 200 ml (3/4 cup + 2 tbsp) full-fat milk
- 300 ml (1 1/4 cups) double/heavy cream
- 1 tsp vanilla extract
- 3 whole large eggs
- 1 large egg yolk
- 100 g (1/2 cup) light brown muscavado sugar
- 2 tbsp cornflour (cornstarch)
- 1 tbsp unsalted butter
- 150 g (5.3 oz) dark chocolate (72% cocoa), chopped
Toppings
- 600 g (1.3 lbs) strawberries, stalks removed and thinly sliced
- 6 tbsp Nutella, slightly warmed
- 1 small chunk dark chocolate, grated
Instructions
- Slice the Bread: Turn one bread boule on its side, slice the top off, then cut two thick slices about 2 cm thick. Repeat with the second boule to have four round slices. Shape slices as needed to retain roundness.
- Prepare Baking Pans: Use two baking tins or oven-proof saucepans (approx 15.5 cm diameter). Line sides and base with baking parchment to prevent sticking.
- Butter the Bread: Spread softened unsalted butter on both sides of each bread slice. Press one slice into the bottom of each prepared pan and set aside.
- Heat Milk Mixture: In a saucepan, heat the milk, cream, and vanilla extract until almost boiling, but do not let it boil.
- Mix Eggs and Sugar: In a large jug, whisk together eggs, egg yolk, brown sugar, and cornflour. Gradually add about one third of the hot milk mixture into the eggs while whisking continuously to temper.
- Combine Custard: Pour remaining milk mixture into the jug and stir well. Return the mixture to the saucepan and heat over medium, stirring constantly until it thickens to a thick cream consistency. Remove from heat.
- Melt Butter and Chocolate: Stir in 1 tbsp butter and chopped dark chocolate into the hot custard until melted and smooth.
- Assemble Layers: Pour a quarter of the custard over the bread slices in each pan. Add the second slice of bread on top, pressing gently to fit snugly. Pour remaining custard over the top to cover the bread completely.
- Soak the Bread: Let the pudding soak for 30 minutes at room temperature to absorb the custard.
- Preheat Oven: Heat oven to 180°C (350°F) fan assisted.
- Bake: Bake both pans for 25-30 minutes until custard is set but still slightly soft in the center.
- Cool and Unmold: Allow to cool for 10 minutes, then carefully turn out onto serving plates and remove baking parchment. Turn cakes right-side up.
- Add Toppings: On one cake layer, drizzle or pipe half of the warmed Nutella. Arrange half the sliced strawberries on top starting from the outside.
- Top and Serve: Place the remaining cake layer over the first, drizzle with remaining Nutella allowing it to drip down sides. Arrange remaining strawberries on top and sprinkle grated dark chocolate. Serve warm or cold.
Notes
- Using day-old bread helps to absorb the custard better without becoming too soggy.
- Tempering eggs with hot milk prevents scrambling and ensures a smooth custard.
- You can save extra custard for serving alongside the pudding if desired.
- Choosing a 72% cocoa dark chocolate gives a rich, slightly bitter contrast to the sweet custard and Nutella.
- Baking in oven-proof saucepans lined with parchment mimics cake tins for an easy release.
- Letting the pudding soak before baking ensures even custard absorption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
