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

Yield: 8

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A wonderfully boozy, light and rich bread and butter pudding made with your choice of chocolate or raisins.

Print

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

FOR THE WHISKY SAUCE

• ⅔ cup (125g) brown sugar
• 1 oz (25 g) butter
• 1 Tbsp. Golden Syrup
• 4 oz (100ml) whipping cream (single cream in the UK)
• 2 Tbsp. Scotch whisky

Instructions

1. Rub the pat of butter around the inside of an oven-proof dish, then place the bread into the baking dish.
2. 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.
3. Add the sugar, and stir well. Now add the nutmeg.
4. 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.
5. Allow the bread to soak for about half an hour, then heat the oven to 375° F (190° C)
6. Bake for approximately 30 to 40 minutes, until the pudding is puffy and the top is lightly browned.
7. While the pudding is baking, make the whisky sauce.

Whisky Sauce

1. Put the first four ingredients into a small pot over medium heat.
2. 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.
3. When pudding is ready, let cool for about 15 minutes. Then pour most of the syrup over the top.
4. Serve warm, or heat before serving.

Notes

The whisky sauce isn't necessary, but makes a wonderful addition. Use another liqueur or spirit if you don't like whisky.

Nutrition Information:

Yield: 8 Serving Size: 1 bowl
Amount Per Serving:Calories: 225Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 188mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 5g

Nutrition information is only estimated.

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