Chocolate Spread Bread and Butter Pudding Recipe

This is my chocolate spread bread and butter pudding recipe, perfect for using up bread rolls that are past their best, a delicious winter warmer.

As I’ve gotten older, there are lots more foods I’ve come to enjoy that I didn’t like as a child or even as a teenager. However, one thing I’ve never been able to get on board with is dried fruit. I honestly cannot stand it, I think it’s a texture thing. At a push, I can just about tolerate dried apricots, but everything else (currants, raisins, sultanas etc) just aren’t something I enjoy, as much as I have tried to like them.

This means lots of classic dishes are off-limits, including Bread and Butter pudding which is the favourite of many family members.

Of course, as it involves bread, sugar and butter, there is a lot to like about a bread and butter pudding, I just needed to find a way to ditch the fruit and add something else in its place. This is why I started making this chocolate spread bread and butter pudding.

Chocolate Spread Bread and Butter Pudding Recipe

You may notice when you read the recipe that it omits two of the main ingredients of the original – sugar and butter. The chocolate spread provides enough fat and sugar that they aren’t needed unless you want the pudding to be super sweet. I think especially if you serve it with cream or custard it doesn’t need any to be added and the chocolate chips provide some sweetness too.

While I’ve made this using bread rolls, you can change this for sliced bread if you’d prefer or if that’s all you have in. I usually make this dish when things need using up, rather than when catering for a crowd which why this chocolate spread bread and butter pudding recipe only serves two.

However, the ingredients can be doubled or tripled if you like to make it to feed more people. If this is the case, you may need to increase to cooking times slightly.

This recipe also works fine if you leave out the cinnamon or the chocolate chips (or both!). While they do enhance the dish overall, one of the main reasons I make this recipe is because it mostly uses ingredients we already have, so if you’ve run out of either, you can still make this and it will taste just fine.

I’ve given exact measurements in the recipe but if you use a little more or a little less of anything it won’t make too much of a difference to the finished dish. You can freeze this chocolate spread bread and butter pudding once it’s fully cooled. For full instructions on what to do, see this guide. 

Chocolate Spread Bread and Butter Pudding Recipe

Fiona Hawkes This post may contain affiliate links which are marked with * This is my chocolate spread bread and butter pudding recipe, perfect for using up bread rolls that are past… Recipes Chocolate Spread, Bread and Butter Pudding European Print This

Serves: 2 Prep Time: 30M Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 small bread rolls
• 130mls of milk
• 1 egg
• 1 Tbsp of cocoa powder
• 3 Tbsp of Nutella (or other chocolate spread)
• 1/2tsp Cinnamon
• 50grams milk or dark chocolate chips
• Pinch of salt

Instructions

1. Before getting started, you'll need to preheat your oven to gas mark 4 (350 F or 180 C) and grab a small ovenproof casserole dish.
2. Next, whisk together the milk, egg and cocoa powder in a jug - I just used the one I measured the milk in to save on washing up.
3. Take each bread roll, hold on its side and cut into three slices (rather than cut in half as you usually would)
4. Spread chocolate spread over the roll. If it's a bit thick or cold you could try popping it in a bowl and zapping it in the microwave for 20 seconds to soften it a little.
5. Start to layer the rolls in the bottom of the casserole or baking dish until the bottom is completely covered. You may need to cut the rolls to get them to fit snuggly.
6. Sprinkle with a pinch of salt, half the chocolate chips and half of the milk and egg mixture.
7. Using a fork, press the bread down into the liquid so it starts to become saturated. Repeat this process with the rest of the bread creating a second layer. Pour over the rest of the milk and egg mixture and again press down with a fork.
8. Sprinkle over the rest of the chocolate chips and leave the whole thing to rest for 10 to 15 minutes before baking in the oven for 30-35 minutes.
9. Once cooked the pudding should be crisp on the outside and soft and gooey in the middle. As with baking a cake, insert a knife in the centre and if it comes out clean the pudding is cooked.
10. Serve the chocolate spread bread and butter pudding hot with custard or cream.

Notes

If you’re worried your chocolate spread bread and butter pudding isn’t quite cooked in the middle, cover with tin foil and cook for an extra 10 to 15 minutes to stop the top of the pudding from burning.