Mini Chocolate Bread and Butter Puddings

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy

This comfort food classic is loaded with rich chocolate flavour and served with a scoop of vanilla ice cream for an irresistible dessert that’s easy to make.

Recipe instructions

(Fill in the desired quantity and recalculate)

Making the mini chocolate bread and butter puddings

  • 4piece(s)
  • 300ml
    whole milk
  • 150g
  • 25g
    cocoa powder
  • 1spoon(s)
    concentrated vanilla extract
  • 1spoon(s)
    ground cinnamon
  • 1spoon(s)

Beat together the eggs, milk, sugar, cocoa powder, vanilla, cinnamon and salt to create the custard.

  • 6piece(s)

Toss the bread cubes in the custard until well combined. Let mixture stand for 10 minutes or until bread absorbs most of the custard.

Stir in the callets.

Divide the mixture into 6 buttered (175 ml) ramekins.

Bake in the oven preheated to 180˚C/Gas Mark 4/170˚C fan for 25 minutes or until the top of the puddings start to form a crust and centre is set but still moist.

Let them stand for 10 minutes before serving.

  • 6cup(s)
    vanilla ice cream
  • Q.S.

Serve warm with a scoop of vanilla ice cream and garnish with Callebaut® Dark Chocolate Blossoms.