Desserts
Delia Smith's chocolate bread and butter pudding recipe delivers the ultimate comfort dessert with its rich custard, warm spices, and velvety chocolate layers. This classic British pudding transforms stale bread into something decadently luxurious, all while keeping the technique accessible for home cooks.
The secret lies in balancing the custard's creaminess with just the right amount of chocolate and vanilla, creating a dessert that's both nostalgic and refined.
What makes this recipe truly special is its ability to combine simple ingredients—like buttered bread, custard, and melted chocolate—into a dessert that feels like a restaurant masterpiece.
Delia Smith's method ensures the pudding bakes to a golden, jiggly perfection, with a lightly crisp top that contrasts beautifully against the creamy interior. The warm spices and vanilla infusion elevate it beyond basic bread pudding, making it a standout dessert for any occasion.
By the time it emerges from the oven, you'll have a dessert that's rich, aromatic, and impossible to resist—each bite offering layers of buttery bread, velvety custard, and deep chocolate flavor.
The aroma alone will have everyone anticipating dessert, while the texture delivers that perfect balance of softness and slight crispness. This is the kind of dessert that feels like a hug, both comforting and indulgent.
Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the full British dining experience. The recipe scales beautifully, making it ideal for gatherings or when you simply want to treat yourself to something truly special. Let's create this timeless dessert together.
Ingredients for delia smith chocolate bread and butter pudding
Simple bread, rich custard, and velvety chocolate transform into this legendary British dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old White Bread 🍞 | 1 ½ lb | Crusts removed, cubed |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for even melting |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Whole Milk 🥛 | 1 ½ cups | Room temperature preferred |
| Large Eggs 🥚 | 4 whole | Room temperature, beaten |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality preferred |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground for warmth |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Dark Chocolate Chips 🍫 | 1 ½ cups | 70% cocoa or higher |
| Semisweet Chocolate Bars 🍫 | 4 oz | Chopped for topping |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling on top |
| Sea Salt 🧂 | ¼ tsp | Fine grain, for balance |
The bread is the foundation—day-old white loaves work best, but stale bread (toasted if needed) also transforms beautifully. Costco or Whole Foods often sell fresh bakery bread at reasonable prices, but any crustless white bread will do. For the butter, Plugrá or Land O'Lakes are reliable choices, but European-style unsalted butter like President elevates the flavor. The chocolate matters too—Valrhona or Lindt 70% cocoa bars melt smoothly, while Ghirardelli chips add texture. Pre-grated chocolate gets clumpy, so chop your own bars for the best results.
No heavy cream? Full-fat Greek yogurt thinned with milk works in a pinch, though the texture will be slightly denser. Short on vanilla? Vanilla bean paste adds depth, or use almond extract at half the amount for a different twist. The spices are non-negotiable—ground nutmeg should be freshly grated for warmth, and Penzeys or McCormick offer quality options. For the chocolate topping, mix semisweet and bittersweet if you're feeling adventurous. The sugar sprinkle on top caramelizes beautifully—use superfine sugar if you have it, but regular granulated works fine.
This pudding reheats beautifully—warm it in the oven for 10 minutes at 350°F to restore its jiggly perfection. Store leftovers in an airtight container for up to 3 days in the fridge, though it's best enjoyed fresh. For make-ahead convenience, assemble the pudding the night before and refrigerate until ready to bake. The aroma alone will have your kitchen smelling like a British tearoom—worth the extra hour if you're serving guests.
Why You'll Love This Recipe
- No Waste, No Stress: I swear by this recipe for using up stale bread—just tear it into chunks, no fancy slicing or measuring. The buttery, custardy sauce soaks it up perfectly, and you’ll forget it ever went dry.
- Rich Without Effort: That first spoonful of melted chocolate, creamy milk, and buttery bread? It’s like dessert and comfort food had a baby. Honestly, the sugar and heavy cream make it taste indulgent, but the bread keeps it hearty.
- Breakfast or Dessert: Serve it warm with a scoop of vanilla ice cream for a decadent treat, or cut it into squares for a quick breakfast with jam. My kids ask for it both mornings and after dinner—no judgment here.
Step-by-step instructions for delia Smith's chocolate bread and butter pudding
Here's how to create this decadent dessert with rich layers of spiced bread, velvety custard, and melted chocolate.
Prepare the Bread Base
Begin by removing crusts from the 1.5 lb day-old white bread and cutting it into 1-inch cubes. Spread them evenly in a 9x13-inch baking dish so they fit snugly in a single layer. This ensures even baking and maximum surface area for the custard to soak into.
In a small saucepan, melt the 0.75 cup unsalted butter over low heat. Once completely melted, pour it evenly over the bread cubes, making sure each piece is lightly coated. The butter will create a rich, flavorful foundation that prevents the bread from becoming dry.
Mix the Custard Mixture
In a large mixing bowl, whisk together the 4 whole large eggs, 1 cup granulated sugar, 2 cups heavy cream, 1.5 cups whole milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.25 teaspoon sea salt. Whisk until the mixture is smooth and fully combined—this ensures a uniform texture throughout the pudding.
Gently fold in the 1.5 cups dark chocolate chips using a spatula, making sure they're evenly distributed. The chocolate will melt into the custard during baking, creating pockets of rich, fudgy flavor in every bite. Avoid overmixing to prevent the custard from becoming too thick.
Assemble and Bake the Pudding
Pour the custard mixture evenly over the buttered bread cubes in the baking dish, pressing down gently to help it absorb. Sprinkle the remaining 0.25 cup granulated sugar evenly over the top for a touch of caramelization.
Cover the baking dish with aluminum foil and bake at 350°F for 45 minutes. After this initial baking time, remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center. This ensures a creamy texture without being undercooked.
Add the Chocolate Topping
While the pudding is baking, chop the 4 oz semisweet chocolate bars into small pieces. Once the pudding is out of the oven, sprinkle the chopped chocolate evenly over the top. Let it sit for 5 minutes to allow the chocolate to partially melt and create a glossy, decadent finish.
Serve the pudding warm, straight from the baking dish. The contrast between the warm, spiced custard and the cool, melted chocolate on top creates a luxurious texture that's impossible to resist. Each slice will reveal layers of buttery bread, velvety custard, and rich chocolate—perfect for satisfying chocolate cravings.
Pro Tips For Making Delia Smith Chocolate Bread And Butter Pudding
- Preheat Your Dish: Pop your baking dish in the oven before you start—10 minutes at 160°C (325°F) works for me. This ensures the custard sets evenly instead of fighting a cold dish, and the edges won’t turn rubbery while the center stays runny. (I learned this the hard way when my first batch emerged like a sad, uneven puddle.)
- Cube Bread Evenly: Use a serrated knife and cut the bread into consistent 1.5-inch cubes—no loose crumbs, no odd shapes. Toss them in the custard mixture right away so they absorb evenly, or they’ll float like lazy logs while the rest soaks up all the flavor. (Yes, I’ve seen it happen.)
- Whisk the Custard: Don’t just stir the milk, cream, and eggs—whisk them vigorously until the sugar dissolves completely and the mixture is smooth. This prevents lumps and ensures a silky texture, not that grainy, sad mouthful you get when someone skips this step. (I was skeptical until I tried it.)
- Cover with Foil Early: As soon as the pudding hits the oven, tent it with foil—loosely—to trap steam and keep the top from drying out before it’s done. Remove the foil for the last 10 minutes to let the custard set properly, or you’ll end up with a skin on top that’s tougher than day-old bread. (Your future self will thank you.)
Essential equipment for this recipe
Baking Dish Essentials
For this recipe, a 9x13-inch baking dish is non-negotiable—it ensures even baking and proper custard absorption. I recommend a ceramic or glass dish (like Pyrex) for even heat distribution.
Avoid dark-colored metal dishes—they can over-brown the pudding. If you only have a round dish, use an 8-inch diameter and reduce baking time by 5-7 minutes. 🍫
Butter Melting Tools
Melt the 0.75 cup unsalted butter in a small saucepan over low heat—never microwave it, or you'll risk burning. A heatproof spatula helps scrape every last bit of butter from the pan for maximum flavor.
I also keep a fine-mesh strainer handy to remove any potential milk solids that might make the custard grainy.
Mixing Precision
A whisk is essential for combining the custard ingredients smoothly, but a hand mixer on low speed works too. For the chocolate chips, use a spatula to fold them gently—overmixing can create lumps. A small offset spatula helps spread the custard evenly over the bread without breaking the cubes. 🥄
Chocolate Chopping
Use a sharp chef's knife or microplane to chop the 4 oz semisweet chocolate bars into pea-sized pieces—this ensures even melting. A bench scraper helps transfer chopped chocolate to the pudding without sticking.
For extra shine, melt 1 oz extra chocolate with 1 tsp coconut oil and drizzle over the top after baking.
Baking Temperature Control
An oven thermometer is my secret weapon—most home ovens run 25°F hotter than set. Preheat your oven to 350°F and verify with the thermometer. For even baking, place your dish on the middle rack and avoid opening the oven door during the first 30 minutes of baking.
A wire cooling rack helps lift the pudding for easier slicing after baking. 🌡️
Optional Extras
For a professional touch, invest in a pudding ring (like Wilton) to create clean slices. A pastry brush helps distribute melted butter evenly on the bread. For presentation, I use gold leaf flakes or edible chocolate shavings—just a pinch adds elegance.
Store leftovers in an airtight container with parchment between layers to maintain moisture.
Nutrition facts
Frequently asked questions
Can I use fresh bread instead of day-old bread for this pudding?
Fresh bread works, but day-old bread is ideal because it's drier and absorbs the custard better without becoming soggy. If you must use fresh bread, lightly toast the cubes for 3-5 minutes at 350°F to remove excess moisture. This prevents a watery pudding and ensures the perfect texture.
What can I substitute if I don't have heavy cream?
You can replace heavy cream with full-fat Greek yogurt thinned with milk (1:1 ratio) or evaporated milk for a slightly denser but still rich texture. For best results, use 2 cups whole milk plus 2 tablespoons cornstarch to mimic the creaminess, but expect a slightly lighter pudding.
Why did my pudding come out dry instead of creamy?
Overbaking is the most common cause—remove the pudding when the center is just set (a slight wobble when shaken). If your oven runs hot, reduce the temperature to 325°F and bake for 5-10 minutes longer uncovered. Also, ensure your bread cubes are evenly coated with butter and custard for even moisture distribution.
How can I make this pudding ahead of time?
Assemble the pudding completely (including the chocolate topping) and refrigerate it overnight. Bake straight from the fridge at 350°F for 55-60 minutes (covered for 45 minutes, then uncovered). The cold start helps prevent overbrowning, and the texture remains creamy. Reheat leftovers at 300°F for 10 minutes to restore warmth.
Can I add other mix-ins like raisins or nuts?
Fold in ½ cup raisins or ½ cup toasted pecans with the chocolate chips for added texture. For extra richness, swap ½ cup chocolate chips with ¼ cup orange zest and 2 tablespoons Grand Marnier for a boozy twist. Just adjust baking time if adding extra moisture (like raisins) by 5 minutes** uncovered.