Mary berry Chocolate Bread and Butter Pudding
Mary berry Chocolate Bread and Butter Pudding is a delicious twist on the classic British dessert. This indulgent dish is made with rich chocolate, buttery brioche bread, cream, and eggs that are combined together to create a mouthwatering dessert. The pudding is then baked in the oven until it is golden brown on top and has a soft and creamy interior. With its decadent taste and luxurious texture, this recipe is perfect for any special occasion or simply as a comforting treat after a long day.
Why people also love Mary berry Chocolate Bread and Butter Pudding
People love Mary Berry’s chocolate bread and butter pudding because of the irresistible combination of rich chocolate and buttery brioche bread. The creamy custard mixture, which the bread soaks up, creates a soft, decadent texture that is hard to resist. The recipe is easy to follow, yet still feels luxurious and indulgent, making it perfect for any occasion. Plus, with Mary Berry’s reputation for creating delicious recipes, people can always trust that the result will be nothing short of amazing.
Ingredients:
- 8 slices brioche bread, crusts removed
- 50g softened butter, plus extra for greasing
- 100g dark chocolate (70% cocoa solids), roughly chopped
- 300ml double cream
- 300ml whole milk
- 2 large eggs, plus 1 egg yolk
- 50g caster sugar
- Icing sugar, for dusting
Instructions:
- Preheat the oven to 180°C/160°C Fan/Gas 4. After this,Grease a 2-litre shallow baking dish with butter.
- Cut each slice of brioche in half diagonally. Spread one side of each triangle with butter.
- Arrange the triangles, buttered-side up, in the prepared dish and sprinkle with the chopped chocolate.
- In a medium saucepan, gently heat the cream and milk until just steaming (do not boil).
- In a mixing bowl, whisk together the eggs, egg yolk, and caster sugar until light and frothy.
- Slowly pour the warm cream mixture into the bowl with the eggs, whisking constantly.
- Once combined, pour the custard mixture over the brioche triangles and let stand for 10 minutes to allow the bread to absorb the custard.
- Place the baking dish in a roasting tin and fill the tin halfway up with boiling water.
- Bake in the preheated oven for 35-40 minutes or until golden brown and set in the middle.
- Let cool for a few minutes before dusting with icing sugar and serving warm.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: Approximately 1 hour
- Yield: Serves 6-8 people
Serving Suggestions: This chocolate bread and butter pudding can be served warm or cold with a dollop of whipped cream or a scoop of vanilla ice cream. To elevate this dish even further, try pairing it with fresh berries or a drizzle of chocolate sauce.
Expert Tips & Tricks:
- Use good quality dark chocolate to ensure a rich and decadent flavor.
- Don’t skip the step of letting the bread soak in the custard mixture before baking – it ensures a soft and creamy texture.
- For an extra special touch, try adding a splash of brandy or Grand Marnier to the custard mixture before pouring it over the brioche.
Nutrition Information:
553 calories, 41g fat, 32g carbohydrates, 7g protein, and 2g fiber.
Presentation:
This pudding should be presented in a shallow baking dish with the golden brown, chocolate-topped brioche triangles poking out from the creamy custard. Garnish with a dusting of icing sugar, fresh berries, or a drizzle of chocolate sauce for a beautiful and delicious finish.
Variations and substitutions for Mary berry Chocolate Bread and Butter Pudding:
Variations:
- Swap out the brioche for croissants or panettone for a different texture and flavor.
- Add a layer of sliced bananas or berries between the layers of bread and chocolate for a fruity twist.
- Stir in a tablespoon of instant coffee granules to the custard mixture before pouring over the bread for a mocha-flavored pudding.
- Use white chocolate instead of dark chocolate for a sweeter taste.
- Sprinkle chopped nuts on top of the pudding before baking for extra crunch and flavor.
Substitutions:
- If you can’t find brioche, substitute challah or any type of soft, slightly sweet bread.
- Use semi-sweet or milk chocolate if you’re not a fan of dark chocolate.
- Swap out the cream for all milk, or use half-and-half instead for a lighter custard.
- If you’re lactose intolerant, try using lactose-free milk and cream or substitute with non-dairy alternatives like almond milk or coconut cream.
- For a gluten-free option, use gluten-free bread or substitute with gluten-free croissants.
Recommendations and notices:
- While this recipe is relatively simple, it’s important to follow the instructions closely to ensure that the pudding sets properly.
- Be sure to use a shallow baking dish for this pudding so that the top layer of bread can become crisp and golden brown.
- If you’re short on time, you can assemble the pudding ahead of time and refrigerate it until you’re ready to bake it.
- Leftover pudding can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.
- This pudding is quite rich, so it’s best served in smaller portions alongside a lighter dessert or fresh fruit.
- Experiment with different types of bread and chocolate to find your favorite combination!
- Make sure the bread is evenly soaked in the custard to prevent dry patches.
- Do not use low-fat milk or cream, as it may affect the texture of the pudding and its richness.
- Keep a watchful eye while baking the pudding; over-baking can cause the custard to curdle and become tough.
- Enjoy the pudding warm straight out of the oven for the best flavor!
FAQ for Mary berry Chocolate Bread and Butter Pudding
Yes! You can assemble the pudding ahead of time and refrigerate it until you’re ready to bake it. It may take a few extra minutes in the oven if it’s cold from the fridge.
Leftover pudding can be stored in an airtight container in the refrigerator for up to 2 days. You can reheat it in the oven or microwave.
Yes! You can use semi-sweet or milk chocolate instead of dark chocolate if you prefer.
Absolutely! You can use any type of soft, slightly sweet bread such as challah, croissants or panettone. You can even try using gluten-free bread for a gluten-free option.
Yes! You can substitute the milk and cream with lactose-free alternatives, or non-dairy options like almond milk or coconut cream.
The baking time will depend on your oven and the size of your baking dish, but it should take approximately 30-35 minutes in an oven preheated to 180°C/160°C fan/gas mark 4.
While it’s best served warm straight out of the oven, you can certainly serve it cold if you prefer. However, keep in mind that the texture may be different when chilled.
Conclusion
Mary Berry’s Chocolate Bread and Butter Pudding is an irresistible dessert that’s easy to make and perfect for any occasion. With its combination of buttery brioche bread, rich chocolate, and creamy custard, this indulgent dessert is sure to satisfy any sweet tooth. The recipe is straightforward, making it ideal for even novice bakers, yet still feels luxurious and special. Served warm and dusted with icing sugar, this pudding is a true crowd-pleaser that you’ll want to make again and again.
