Based on a great British favourite, this is rich and indulgent, creamy and seductive.

White Chocolate Bread Butter Pudding

Prep Time

30 minutes

Cooking Time

40 minutes

Serves

6-8

Ingredients

400ml full-fat milk
400ml double cream
200g white chocolate
4 large eggs
30g raw cane sugar
2 tbsp. sultanas, soaked in a dark rum or brandy for 1-2 days
30g unsalted butter
½ small baguette loaf, cut into about 24 slices 1cm thick

Equipment:
2-litre baking dish

 

Method

  1. Preheat the oven to 160˚C. Lightly grease the inside of the baking dish with a little butter.
  2. Place the milk and cream in a saucepan over a medium heat and bring just to the boil. Remove from the heat and stir in the white chocolate until melted. Set aside to cool slightly.
  3. In a large bowl, whisk the eggs with the sugar until pale and creamy, then stir into the cream and chocolate mixture.
  4. Pour the mixture into the preheated baking dish and sprinkle over the sultanas.
  5. Butter the slices of bread and arrange them over the top of the custard. Place the baking dish in a roasting tin and pour in enough freshly boiled water to come about halfway up the sides.
  6. Bake in the preheated oven for about 40 minutes, or until just set. The pudding should still be slightly wobbly in the middle.
  7. Serve hot or warm. It is fabulous with a little apricot jam, or a scattering of fresh raspberries and a dusting of icing sugar over the top, plus – for total indulgence – a little whipped cream!

Ingredients

400ml full-fat milk
400ml double cream
200g white chocolate
4 large eggs
30g raw cane sugar
2 tbsp. sultanas, soaked in a dark rum or brandy for 1-2 days
30g unsalted butter
½ small baguette loaf, cut into about 24 slices 1cm thick

Equipment:
2-litre baking dish

 

Method

  1. Preheat the oven to 160˚C. Lightly grease the inside of the baking dish with a little butter.
  2. Place the milk and cream in a saucepan over a medium heat and bring just to the boil. Remove from the heat and stir in the white chocolate until melted. Set aside to cool slightly.
  3. In a large bowl, whisk the eggs with the sugar until pale and creamy, then stir into the cream and chocolate mixture.
  4. Pour the mixture into the preheated baking dish and sprinkle over the sultanas.
  5. Butter the slices of bread and arrange them over the top of the custard. Place the baking dish in a roasting tin and pour in enough freshly boiled water to come about halfway up the sides.
  6. Bake in the preheated oven for about 40 minutes, or until just set. The pudding should still be slightly wobbly in the middle.
  7. Serve hot or warm. It is fabulous with a little apricot jam, or a scattering of fresh raspberries and a dusting of icing sugar over the top, plus – for total indulgence – a little whipped cream!
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​