Chocolate Bread and Butter Pudding

Serves Serves 8

A twist on this delicious dessert that dates back to the 17th Century.  The perfect way to use up your stale bread and pastries - a sweet, Winter comfort food. Serve with vanilla bean ice cream and fresh cream or creme anglaise.


500g stale sweet bread (croissants, pastries, any sweet bread), sliced thickly

150ml milk

400ml cream

150g dark chocolate

100g sugar

4 free range eggs

2 whole oranges, zested

50g chocolate buttons


Pre heat the oven to 160 degrees C.

Place a saucepan over a medium high heat and add the cream, milk and orange zest. Bring to a gentle boil. Add the hcocolate an stir until melted completely.

Remove the sauce pan from the heat and set aside.  In the meantime, in a separate bowl mix together the eggs and sugar until well combined.

Stir the egg and sugar mixture through the chocolate mixture.

Take a large tray and place down a layer of the sweet bread slices. Pour over a little of the wet mixture and sprinkle over a few chocolate buttons. Repeat until all the ingredients is used.

Sprinkle a little sugar on top and place in the oven.  Bake for 25-30 minutes or until cooked through and the the top is crispy.

Allow to cool in the tray slightly, cut and serve.