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Chocolate Bread & Butter Pudding

Delectibly rich, dripping with chocolate. Every bite taken you get a pool of warm chocolate in your mouth. YUUUUUUUUUUUUUMMMMMMMYYYYYYY


  • 4 eggs

  • 3 cups milk

  • 1/2 cup caster sugar

  • 1 vanilla bean (optional)

  • 1 teaspoon vanilla essence (as well)

  • 6 croissants

  • 1 large block of Lindt milk chocolate

  • cinnamon


  • 1.

    Mix together eggs, milk and sugar

  • 2.

    Cut vanilla bean down the centre and with the tip of the knife, scrape out the middle of the bean (it will be sticky & black).

  • 3.

    Put what you've scraped out and the vanilla essence into the egg and milk mix and mix it in.

  • 4.

    Tear up your croissants into smallish pieces (a couple of centimetres square).

  • 5.

    Break up your chocolate.

  • 6.

    Get 4 nice teacups, coffee cups, ramekins or 1 large dish and butter the inside of them.

  • 7.

    Put a few pieces of the bread in the dish, then a couple of pieces of the chocolate, then a shake of cinnamon (not too much!).

  • 8.

    Keep going till the cups are full of bread, with bits of chocolate in between.

  • 9.

    When they are full gently pour over some of your egg mix, so that all the bread is soggy and you can see that the mix goes up to a centimetre below the edge of the cup.

  • 10.

    Sprinkle the top with caster sugar and cinnamon. Put them into a baking dish or casserole dish - something that you can sit them in water in.

  • 11.

    Fill the outside dish with water till halfway up the sides of the cups.

  • 12.

    Put into the oven at 180 degrees for about 45mins.

  • 13.

    Just cook them till they feel solid-ish when you push down on the middle of each one.


The egg & milk liquid should have all set into a custard.

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