Delia Smith Chocolate Bread and Butter Pudding Recipe

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This chocolate bread and butter pudding is a comforting, old-fashioned British dessert made with buttered bread, a silky vanilla custard, and generous pockets of melted chocolate. The top bakes up lightly crisp and bronzed, while the middle stays soft, rich, and spoonable. It’s an easy, reassuring bake with simple ingredients and a very high reward-to-effort ratio. Total time is about 1 hour 10 minutes, including a short soak so the bread drinks up the custard properly.

Delia Smith Chocolate Bread and Butter Pudding Recipe

Table of Contents

Ingredients

For the bread layers

8 slices white bread, brioche, or challah (slightly stale is ideal)
60g unsalted butter, softened (plus extra for greasing the dish)

For the chocolate filling

150g dark chocolate chips or chopped dark chocolate
1 tbsp unsweetened cocoa powder (optional, for a deeper chocolate note)

For the custard

3 large eggs
1 large egg yolk
75g caster sugar
1 tsp vanilla extract
300ml whole milk
200ml double cream
Pinch of fine salt

For the topping (and serving)

2 tbsp demerara sugar (for a crackly, caramelised top)
Icing sugar, pouring cream, custard, or vanilla ice cream (optional, to serve)

How to Make Delia Smith Chocolate Bread and Butter Pudding Recipe

Oven preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the pudding cooks evenly and the top colours nicely.
Set up a water bath: Butter a 2 litre baking dish and place it inside a deep roasting tin. Put the kettle on so you have hot water ready later.

Mixing and preparing the custard

Warm the dairy: In a saucepan, gently heat the milk and cream until steaming but not boiling. Take it off the heat.
Whisk the eggs: In a large bowl, whisk together the eggs, egg yolk, caster sugar, vanilla, and salt until well combined.
Temper the custard: Slowly whisk the warm milk and cream into the egg mixture, a little at a time. This keeps the custard smooth and helps prevent scrambled egg bits.

Assembling the pudding

Butter and cut the bread: Butter each slice on one side, then cut into triangles or thick fingers, whichever you find easiest for layering.
Layer with chocolate: Arrange half the bread in the dish (buttered side up), then scatter over half the chocolate. Repeat with the remaining bread and chocolate. Dust with cocoa powder if using.
Add the custard and soak: Pour the custard evenly over the bread. Press down gently with the back of a spoon so every piece has a chance to soak. Leave for 15 minutes.

Baking

Finish the top: Sprinkle the demerara sugar evenly over the surface for a crisp, caramelised finish.
Add hot water: Carefully pour hot water into the roasting tin (not into the pudding) until it comes about halfway up the sides of the baking dish.
Bake: Bake for 35 to 40 minutes, or until the pudding is puffed and the centre is just set with a gentle wobble. If it’s still quite liquid in the middle, bake for another 5 minutes and check again.

Cooling and serving

Cool briefly: Lift the baking dish out of the water bath and leave to cool for 10 minutes. This helps the custard settle so you get neat spoonfuls.
Serve: Spoon into bowls while warm. Add pouring cream, custard, or vanilla ice cream if you like.

How to Make Delia Smith Chocolate Bread and Butter Pudding Recipe

Tips

Why is my bread and butter pudding soggy?

Soggy pudding usually comes from bread that’s too fresh, or from not giving it time to soak evenly. Use slightly stale bread and press it down after adding the custard so there are no dry patches sitting on top and no dense, wet patches underneath.

How do I stop the custard curdling?

Keep the milk and cream below a boil, then whisk it into the eggs slowly. Baking the dish in a water bath also makes the heat gentler and steadier, which helps the custard stay creamy.

How do I know when it’s baked perfectly?

You’re looking for a puffed pudding with a set edge and a slight wobble in the centre. If you bake until it’s completely firm, it can turn a little dry as it cools. The residual heat finishes the setting.

What chocolate works best for this recipe?

Dark chocolate (around 60 to 70 percent) gives the best balance against the sweet custard. Milk chocolate is softer and sweeter, so if you use it, reduce the caster sugar by about 10 to 15g.

Serving Suggestions

Vanilla custard (warm or cold)
Pouring cream or lightly whipped cream
Vanilla or chocolate ice cream
Fresh raspberries or sliced strawberries for contrast
A dusting of icing sugar right before serving

Storage

Room temperature

Because this is custard-based, don’t leave it out for more than 2 hours. If you’re serving it later the same day, cool it, cover it, and refrigerate.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat portions in the microwave in short bursts until warmed through, or cover with foil and warm in a 160°C fan oven for 10 to 15 minutes. It’s also very good served cold straight from the fridge.

Freezing

Freeze in airtight, well-wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat gently. The texture is best within the first month, as custard desserts can become slightly watery after freezing and thawing.

Nutrition

Calories: 520 kcal
Carbohydrates: 52 g
Protein: 12 g
Fat: 30 g
Saturated fat: 17 g
Sodium: 290 mg

Disclaimer: Nutrition values are estimates and will vary depending on the bread, chocolate, and dairy you use.

FAQs

Can I make chocolate bread and butter pudding ahead of time?

Yes. Assemble it in the dish, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5 to 10 minutes to the baking time, and keep an eye on the centre for that gentle wobble.

What’s the best bread to use for bread and butter pudding?

Brioche or challah give a rich, tender result. Standard white bread works beautifully too, especially if it’s a day old. Avoid very seedy or very dense loaves here, as they can stay heavy in the custard.

Do I have to bake it in a water bath?

It’s optional, but highly recommended. The water bath makes the heat more gentle, which helps the custard bake evenly and stay creamy rather than turning grainy at the edges.

Why is my pudding dry instead of soft and custardy?

Dry pudding is usually overbaked or made with too little custard for the amount of bread. Pull it from the oven when the centre still wobbles slightly, and make sure the bread is well pressed down into the custard before baking.

Can I use milk chocolate instead of dark chocolate?

Yes. Milk chocolate will make the pudding sweeter and creamier. For balance, reduce the caster sugar by about 10 to 15g, or add a pinch more salt to sharpen the flavour.