Wildberry Chocolate Bread & Butter Pudding

Bread and butter pudding is a classic cold-weather dessert, and this recipe has a chocolatey wild berry twist! Indulgent and delicious.

Prep Time: 15 Minutes Cook Time: 60 Minutes Serves: 6


50g butter, softened
8-10 slices thick white bread
260g berry jam (we love Barker’s of Geraldine Spreadable Fruit)
½ cup chocolate chips
2 cups milk
1 cup cream
3 eggs
2 tbsp dark cocoa powder (we love Avalanche)
½ cup caster sugar
2 tsp vanilla extract
1 tbsp granulated sugar (white or demerara)
To serve
Cream, custard or ice cream


  1. Preheat oven to 160ºC bake. Cut the bread slices in half, then spread with butter, followed by the jam.
  2. Grease a small ovenproof dish. Arrange the bread slices in the dish, while sprinkling the chocolate chips in between. Whisk the remaining ingredients together in a bowl, then pour over the bread. Allow the milk mixture to soak into the break for a few minutes, then sprinkle over the granulated sugar. Place the dish into a large, deep baking dish, then pour in enough boiling water to reach halfway up the sides of the baking dish.
  3. Place into the oven and bake for 1 hour or until just set. Serve with cream, custard or ice cream if desired.


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