Bread and Butter Pudding is such a classic dessert. I particularly love it during winter because it’s so warming and hearty – perfect for a cosy night in, don’t you agree? I have an even better idea for it. To me, a good bread and butter pudding should feature a luscious buttery sensation, plus a light crisp on the outside whilst rich and gooey on the inside. The perfect way to attain that, and to make it a little more devilishly delicious, use Pain au Chocolat in replacement for regular bread! This Pain Au Chocolat Bread and Butter Pudding is no doubt an upgrade to your typical bread and butter pudding with its extra buttery aroma and chocolate lacings. Here is how you can easily whip it up at home.
How to make Pain Au Chocolate Bread and Butter Pudding
This Pain au Chocolat Bread and Butter Pudding is very easy to make. There are mainly three parts to the recipe:
- Soaking the Pain au Chocolat
- Lining the baking dish with butter, spices and sugar
- Baking the Pain au Chocolat Bread and Butter Pudding
Soaking the Pain Au Chocolat
Using slightly stale bread for making bread & butter pudding
There’s no wrong for you to use fresh bread (or pain au chocolat in this case). However, fresh bread soaks up the liquids more quickly so there’s a tendency of the bread turning mushy and overly soggy. I usually use Pain au Chocolat that’s 2-3 days old.
You also don’t want to use bread/pain au chocolat that has gone too stale as that would just result in disintegrated breadcrumbs.
I know Pain Au Chocolat is originally quite buttery already but we are going to want more butter here (and more later)!
The first step is to tear the Pain Au Chocolat into pieces (or slice each of them into three equal parts). Then spread each piece of Pain Au Chocolat with some butter on one side.
Making the custard and soaking the Pain au Chocolat
For the custard, simply whisk together eggs, milk, and double cream. Then mix in vanilla extract and cinnamon powder.
Soak the buttered pain au chocolat in the mixture and mix with chocolate chips. Set aside as you prep for the next step.
Lining the Baking Dish
Next, line the baking dish by spreading butter at the bottom and sides of the dish. Sprinkle a layer of cinnamon powder and demerara sugar. Demerara sugar is used as it offers a light crystalised crunch to the texture. You can substitute it with light brown sugar if you don’t have demerara sugar.
Add the soaked pain au chocolat pieces into the baking dish and pour all the custard in.
Sprinkle more demerara sugar on top and some more chocolate chips.
Baking the Pain Au Chocolat Bread and Butter Pudding
Place the baking dish into the middle rack of a preheated oven at 180°C. Bake for 40-45 minutes until golden and risen.
Let rest for 5 minutes before serving. Dust with icing sugar on top and serve warm.
Pain Au Chocolat Bread and Butter Pudding Recipe
- 4 Pain au Chocolat 2-3 days old
- Butter/Margarine for spreading
- 2 Eggs
- 1 cup Milk
- 1 cup Double Cream
- 1 tsp Vanilla Extract
- 2 tsp Cinnamon Powder
- 3 tbsp Demerara Sugar
- 30 g Milk Chocolate Chips
- Icing Sugar for dusting
- Preheat oven to 180°C
- Tear Pain au Chocolat into pieces. Spread butter on one side of each piece and place into a large bowl.
- In a separate bowl, whisk together eggs, milk, and double cream. Mix in vanilla extract and 1 tsp of cinnamon powder.
- Soak the pain au chocolat into the mixture. Fold in chocolate chips (save roughly 5g for topping later). Set aside.
- Line the baking dish by spreading butter at the bottom and sides of the dish. Sprinkle a layer of the remaining tsp of cinnamon powder and 1½ tbsp of demerara sugar.
- Layer the soaked pain au chocolat pieces into the baking dish.
- Pour in the remaining custard mixture. Sprinkle the remaining demerara sugar and chocolate chips on top.
- Bake in the oven for 40-45 minutes until golden in colour and risen.
- Let rest for 5 minutes before serving. Dust with icing sugar on top and serve warm.
- Use slightly stale bread to make this bread and butter pudding. I usually use Pain au Chocolat that’s 2-3 days old.
- This is because slightly stale bread/pain au chocolat can absorb the custard better and hold a better texture. Fresh bread/pain au chocolat would soak up the liquids more quickly and tend to result in mushy and overly soggy texture. Whereas overly stale bread/pain au chocolat would result in breadcrumbs.
- Demerara sugar is used as it offers a light crystalised crunch to the texture. You can substitute it with light brown sugar if you don’t have demerara sugar.