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? But let’s think bigger here and elevate this British classic dessert even more. Instead of regular bread, let’s use Pain Au Chocolat and give it a little extra chocolate-y touch. The results are dreamy. This Pain Au Chocolat Bread and Butter Pudding is a guaranteed crowd pleaser, and it’s pretty easy to make at home!
Why You’d Love This Cinnamon Pain Au Chocolat Bread & Butter Pudding Recipe
That extra buttery sensation from Pain Au Chocolat is what dreams are made of in a bread & butter pudding. Not only that, but the melted chocolate (from both the Pain Au Chocolat and added chocolate chips) laced within the pudding and the warming touch of cinnamon spice make it an absolutely irresistible treat. It’s lightly crispy on the outside, but so lusciously soft & gooey inside. I also added a little touch of crystallised sugar to give more texture to the pudding. All in all, this dessert recipe is a winner.
Looking for more easy dessert recipes? Check these out too:
How to make Pain Au Chocolat Bread and Butter Pudding
Ingredients You Need
- Pain Au Chocolat – about 2-3 days old would be ideal
- Butter
- Eggs
- Double Cream
- Milk
- White Sugar
- Vanilla Extract – you can find halal vanilla extract here
- Cinnamon Powder
- Demerara Sugar – for the crystallised sugar touch
- Milk/Dark Chocolate Chips
- Icing Sugar
Recipe Notes
- Slightly stale bread/pastry is preferred when making bread & butter pudding. This is because fresh bread soaks up liquids more quickly, which tends to result in a mushy and soggy texture. I find 2 to 3-day-old Pain Au Chocolat is the sweet spot for getting the perfect texture.
- That being said, you also don’t want to use bread/pastry that has gone too stale, as that would result in disintegrated breadcrumbs.
- Demerara sugar naturally has a lightly crystallised crunch, which adds to the crispy exterior of the pudding. If you don’t have demerara sugar, then regular white sugar or light brown sugar would do.
Pain Au Chocolat Bread and Butter Pudding Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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My Father said this recipe is from a restaurant-worthy. My brother had two helpings. I made it today and will be making it again. I dehydrated the Pan Au chocolate at 300F for 40 minutes. I just found the recipe.
Hi Mari, thank you for your review and I’m so glad to hear that you & your family loved the recipe!
Yum!!
Thank you, Kailey 🙂