Mini Chocolate Bread and Butter Puddings

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.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Making the mini chocolate bread and butter puddings

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

  • 150g

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.

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