Delia’s chocolate bread and butter pudding is exactly what it sounds like: rich, buttery slices of bread soaking in thick chocolate custard, then baked until the edges puff and the top goes just slightly crisp. It’s not a glamorous dessert — you won’t find it piped into little glasses with gold leaf. But that’s the beauty of it. It’s generous. Melty. The sort of pudding that makes you close your eyes for a second after the first spoonful.
I’ve made this after heartbreak, after long work weeks, and after dinner parties when everyone’s “just having a little bit” — spoiler: they go back for seconds. The recipe’s simple, forgiving, and very, very hard to mess up.
Why You’ll Love It
- It’s basically a warm chocolate hug — comfort in every spoonful
- Zero fancy equipment needed — not even a mixer
- You can prep it ahead — overnight soak = extra dreamy texture
- Uses up boring bread and turns it into magic
- Balanced, not sickly — thanks to bittersweet chocolate and sea salt
- Looks humble, tastes posh — especially with a bit of whipped cream or vanilla ice cream
Ingredients
- 1½ cups (340ml) heavy cream
- ½ cup (115ml) whole milk
- ¾ cup (128g) bittersweet chocolate, chopped
- 6 large egg yolks
- ½ cup (115g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon fine sea salt
- ¼ cup (57g) butter, soft
- 10–13 slices white bread — any will do, even slightly stale
How to Make It
Melt the creamy chocolate base:
In a saucepan over medium-low heat, warm the cream, milk, and chopped chocolate. Stir until the chocolate melts and the mixture is smooth — don’t boil it. Take it off the heat and let it cool a bit.
Whisk up your custard:
In a mixing bowl, whisk the egg yolks and sugar until slightly thick and pale. Slowly pour in the warm (not hot!) chocolate mix, whisking constantly. Sift the mixture through a fine sieve to catch any bits — yes, it’s a faff, but makes it silky. Stir in the salt and vanilla.
Butter your bread and prep the dish:
Spread butter on each slice of bread. Trim the crusts if you fancy (I don’t always bother — they crisp up nicely). Cut the bread into triangles or cubes, up to you. Butter a baking dish (an 8×8″ works well).
Soak and settle:
Toss the bread into the chocolate custard and gently press down so everything’s soaked. Let it sit for at least 20 minutes, but honestly? Overnight is where the magic happens. Just cover and pop it in the fridge.
Bake to perfection:
Preheat the oven to 325°F (170°C). Pour everything into your buttered dish and spread it evenly. Bake uncovered for 35–40 minutes. The top should be set and just slightly puffed — a little wobble in the middle is perfect.
Let it rest, then serve:
Cool for 10–15 minutes before serving. It firms up a touch, and the flavours deepen. Eat warm with vanilla ice cream, cold cream, or nothing at all. I’ve eaten it cold out of the fridge with a spoon and zero shame.
Common Mistakes and How to Dodge Them
Why did my pudding turn out dry?
You probably didn’t let the bread soak long enough or maybe overbaked it. Next time, let it sit longer and take it out when it still has a bit of wobble in the middle.
My custard scrambled — what went wrong?
The chocolate mix was likely too hot when you added it to the yolks. Pour slowly, whisk constantly, and let it cool slightly before combining.
Too sweet for me — how can I fix that?
Go for a darker chocolate (around 70%) and maybe use fewer sweet extras like sweetened cream or icing on top. A pinch more salt can also balance things.
Top came out too tough?
Cover it loosely with foil halfway through baking if your oven runs hot. And make sure you’re not baking it on the very top shelf.
Storage and Reheating
- Fridge: Store leftovers in a sealed container — 2 to 3 days max.
- Freezer: Wrap tightly and freeze in portions for up to 1 month.
- Reheat in oven: 350°F (180°C), covered with foil, 15–20 mins.
- Microwave: 1–2 mins on medium, covered. It’ll stay gooey if you don’t overdo it.
Frequently Asked Questions
Can I use other bread like brioche or sourdough?
Yes to both! Brioche makes it extra rich. Sourdough gives it a lovely chew. Even croissants if you’re feeling fancy.
Can I skip the eggs?
You can, but it won’t be as custardy. Try using silken tofu or a vegan egg sub, though the texture will be a bit different.
What chocolate’s best?
Bittersweet is ideal — not too sweet, with a bit of edge. You want that balance against the soft bread.
Do I have to let it sit before baking?
Technically no — but you should. The soak turns this from “bread in custard” to actual pudding.
Nutrition Facts (Per Serving):
- Calories: 437
- Fat: 11g
- Saturated Fat: 5.4g
- Carbs: 72g
- Sugar: 48g
- Protein: 10g
- Sodium: 304mg
More Delia Smith Recipe:
Delia Smith Chocolate Bread And Butter Pudding
Description
Rich chocolate custard poured over buttered bread and baked into a golden, softly set pudding — comforting, simple, and totally moreish.
Ingredients
Instructions
- Heat cream, milk, and chocolate until smooth. Cool slightly.
- Whisk yolks and sugar, then slowly add warm chocolate mix. Sift and stir in vanilla + salt.
- Butter and cube the bread, soak in custard at least 20 mins (overnight’s better).
- Pour into greased dish and bake at 325°F for 35–40 mins.
- Cool 10–15 mins before serving. Serve warm or cold — both are magic.
Notes
- Overnight soak makes a huge difference — don’t skip if you’ve got time.
- Use high-quality dark chocolate for best flavour.
- Cover with foil if browning too quickly.
- Store leftovers — they reheat beautifully with a splash of cream.