Chocolate and Baileys Bread and Butter Pudding

Nothing says love like a delicious chocolate pudding! (photo by Ashley)

This is a recipe I stole and bastardised from a Delia favourite. I’ve fiddled with all the quantities and I do the bread sizing a bit differently, plus I’ve swapped out the rum for Baileys. :)

  • 10 slices of white bread, with the crusts cut off (I actually bought that bread with no crusts designed for overly fussy children)
  • 150g dark chocolate (at least 70% cocoa solids)
  • 100g butter
  • 350ml double cream
  • 75ml Baileys Irish Cream (or an own brand equivalent)
  • 100g caster sugar
  • 3 large eggs
  • 1 tsp cinnamon
  • Some double cream to serve
  1. Take your bread and cut 8 slices into two triangles, and the remaining 2 slices into four tiny triangles. Set aside.
  2. Next, break the chocolate up and pop it in a pyrex bowl along with the cream, sugar, butter,  cinnamon, and Baileys. Place the bowl over a saucepan of simmering water. Don’t let the water touch the bottom of the bowl.
  3. Leave it to melt together. When the sugar is dissolved and the chocolate is all melty, remove from the heat and stir well. Set aside.
  4. In a different bowl (or a stand mixer), whisk the eggs until they’re quite fluffy and then pour the chocolate mixture over them and whisk thoroughly to combine.
  5. Butter a large deep dish, and pour about a 1cm layer of the chocolatey mixture into the base. Arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture over the bread as evenly as possible, then arrange the rest of the triangles over that, plus the tiny triangles, and pour the last layer of chocolate over the bread. Gently squash the bread down so it soaks up the chocolate mix.
  6. Cover the dish with clingfilm and leave at room temperature for 2 hours before moving it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. 
  7. When you’re ready to cook it, pre-heat the oven to 180°C. Remove the clingfilm and bake in the oven on a high shelf for 30 minutes. The top should be crunchy and the inside should be soft and squidgy. Leave it to stand for 10 minutes before serving with cold double cream.
  8. Enjoy!
Om nom nom. (photo by Ashley)


@peachtreesbbees Oh that looks scrummy. Almost as scrummy as my waffle berry pudding. Shall I share the recipe I wonder?????


@ashleyfryer That looks amazing! Desk buddy and I are drooling, and awaiting lunch time!