Chocolate (or Raisin) Bread and Butter Pudding with Brown Sugar Whisky Sauce
Chocolate or raisin bread pudding is a decadent, rich and tasty dessert from the UK. Gild the lily with a whisky sauce and it’ll be a favorite! (It’s truly a bread and butter pudding, but no one knows to search for that in the US.)
If you can’t already tell, this bread pudding is not a “low-fat” dessert.
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However, I must say, I would opt for a one inch square piece of this dessert over a 4″ inch square piece of a tasteless, unenjoyable “low-fat” dessert any day of the week!
I used to always make “bread & butter pudding” with raisins, as this is how my mother, aunts and cousins all used to make it. Then, one day, my cousin Denisa (who lives in England) told me she’d made a bread and butter pudding with chocolate instead of raisins!
Heavens–what a concept! She was so excited about the outcome of this feat, that I had to try it myself, and needless to say, I’ve been using chocolate ever since.
Nowadays, many restaurants seem to have some sort of bread pudding on their menu, but homemade always tastes best. There’s even the “other” type of bread pudding!
Cranberry Orange Bread Pudding
My father disagrees with my choice and still prefers raisins (diehard!) I have photos of both below.
This is my own recipe and I hope you like it as much as I do, whether it’s a one inch square piece or an 8 inch square piece, enjoy!
Chocolate or Raisin Bread Pudding with
Brown Sugar Whisky Sauce
Ingredients:
- 4 cups cubed stale bread or brioche (in UK, use an 8 oz mug to measure the bread cubes)
- 3 cups (24 oz) milk (1 or 2%)
- 1 cup (8 oz) cream
- 1 tbsp sugar
- pat of butter
- 2 eggs
- 1/4 tsp grated nutmeg
- 1/4 cup (2 oz) good quality chocolate chunks, pieces or chips or raisins
Rub the pat of butter around the inside of an oven-proof dish, then place the bread into the baking dish.
Lightly beat the eggs with a whisk. Next, pour the eggs into the milk and cream (I did this in two batches as I used the measuring jug, but it is easier to do in one larger bowl.
Add the sugar, and stir well. Now add the nutmeg.
Sprinkle the chocolate chips, or chunks, or raisins over the bread. Next, pour the egg mixture over the bread and chocolate, soaking all the bread.
Allow the bread to soak for about half an hour, then heat the oven to 375° F (190° C)
Bake for approximately 30 to 40 minutes, until the pudding is puffy and the top is lightly browned.
While the pudding is baking, make the whisky sauce.
Brown Sugar Whisky Sauce
by Christina Conte
Ingredients
- ⅔ cup (125 g) brown sugar
- 1 oz (25 g) butter
- 1 Tbsp. Golden Syrup
- 4 oz (100 ml) whipping cream (single cream in the UK)
- 2 Tbsp. Scotch whisky
Put the first four ingredients into a small pot over medium heat.
Bring to a boil, then lower the heat and simmer for about 3 to 4 minutes. Remove from heat and add the whisky, stirring well.
When pudding is ready, let cool for about 15 minutes. Then pour most of the syrup over the top.
Serve warm, or heat before serving.
Pour remaining sauce into a jug for those who want extra sauce on their pudding.
NOTES: Panettone, Pandoro, egg bread, or challah type breads make the best bread pudding. They rise up the highest and are much lighter than normal breads.
I have also found it unnecessary to add butter, when using cream in the pudding, as this dessert was actually called “Bread and Butter Pudding.”
Chunks of chocolate may be used, as long as you use good quality chocolate.
This is called a “pudding” because it is a British dessert and “pudding” means “dessert” in the UK, however, given that this doesn’t have butter on the bread, it adds to the confusion of another “bread pudding” dessert.
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Chocolate (or Raisin) Bread Pudding with Brown Sugar Whisky Sauce
Ingredients
- 4 cups cubed stale bread or brioche in UK, use an 8 oz mug to measure the bread cubes
- 3 cups milk whole
- 1 cup heavy whipping cream single or runny double cream in the UK
- 1 Tbsp sugar
- 1 tsp butter pat
- 2 eggs
- ¼ tsp nutmeg grated
- ¼ cup chocolate chunks good quality (or raisins)
FOR THE WHISKY SAUCE
- ⅔ cup brown sugar soft, light
- 1 oz butter
- 1 Tbsp. Golden Syrup
- 4 oz heavy whipping cream single cream in the UK
- 2 Tbsp. Scotch whisky
Instructions
- Rub the pat of butter around the inside of an oven-proof dish, then place the bread into the baking dish.
- Lightly beat the eggs with a whisk. Next, pour the eggs into the milk and cream (I did this in two batches as I used the measuring jug, but it is easier to do in one larger bowl.
- Add the sugar, and stir well. Now add the nutmeg.
- Sprinkle the chocolate chips, or chunks, or raisins over the bread. Next, pour the egg mixture over the bread and chocolate, soaking all the bread.
- Allow the bread to soak for about half an hour, then heat the oven to 375° F (190° C)
- Bake for approximately 30 to 40 minutes, until the pudding is puffy and the top is lightly browned.
- While the pudding is baking, make the whisky sauce.
Whisky Sauce
- Put the first four ingredients into a small pot over medium heat.
- Bring to a boil, then lower the heat and simmer for about 3 to 4 minutes. Remove from heat and add the whisky, stirring well.
- When pudding is ready, let cool for about 15 minutes. Then pour most of the syrup over the top.
- Serve warm, or heat before serving.
Notes
Nutrition
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I made your bread pudding, but added chocolate covered raisins and upped the amount by a bit. Turned out fantastic! Best of both worlds
Is golden syrup the same as maple syrup?
What is double cream?
Golden Syrup is a British product you can find in some US stores (Cost Plus carries it) or on Amazon.com (my affiliate link). It’s so delicious and really adds a wonderful flavor. I fixed the error on the cream. In the US you’ll just use whipping cream. Enjoy, Sara!