This Pain Au Chocolat Bread and Butter Pudding recipe is an upgrade to your regular bread & butter pudding, featuring a lusciously buttery aroma with a light crisp on the outside and rich & gooey on the inside.
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.