Dessert

Baked Pain Au Chocolat Bread and Butter Pudding Recipe

Name: Baked Pain Au Chocolat Bread and Butter Pudding Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: French
Ingredients: 9 pain au chocolat; 300 ml double cream; 300 ml full-fat milk; 6 eggs; 100 grams golden caster sugar; 1 tsp vanilla essence; 1 tsp ground nutmeg; 2 tbsp butter; 2 tbsp golden caster sugar; 1 tsp ground cinnamon

ByNaomi Fletcher November 11, 2025November 11, 2025

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Introduction

This Baked Pain Au Chocolat Pudding transforms classic French pastries into a rich and comforting dessert. With a creamy custard soaked into flaky layers and a crunchy cinnamon-sugar topping, it’s perfect for sharing with family and friends.

A close-up of a white baking dish filled with three layers of golden-brown baked bread slices arranged vertically and tightly packed. Each slice has a crispy outer crust with a light, fluffy inside, visible air pockets, and dark chocolate chips spread unevenly. A thin layer of caramelized sugar glaze covers the top, giving it a slight shine, with some granulated sugar sprinkled on top. The dish sits on a white marbled surface with red and green holly leaves visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 pain au chocolat
300 ml double cream
300 ml full-fat milk
6 eggs
100 grams golden caster sugar
1 tsp vanilla essence
1 tsp ground nutmeg
2 tbsp butter
2 tbsp golden caster sugar (for topping)
1 tsp ground cinnamon

Instructions

Step 1: Slice each pain au chocolat horizontally into three pieces. Arrange them cut side facing up in a lightly greased baking dish.
Step 2: In a large mixing bowl, whisk the eggs until combined. Add the milk, double cream, golden caster sugar, vanilla essence, and ground nutmeg. Mix well to create the custard.
Step 3: Pour the custard mixture evenly over the arranged pain au chocolat. Cover and place the dish in the fridge to soak for two hours.
Step 4: Preheat your oven to 180°C (350°F).
Step 5: Bake the pudding for 30 minutes, then remove it from the oven.
Step 6: Spread the butter evenly across the top. Mix the remaining golden caster sugar with the ground cinnamon and sprinkle this over the buttered surface.
Step 7: Return the pudding to the oven and bake for an additional 10 minutes until the top is crunchy and the custard is fully set.
Step 8: Serve warm with a scoop of vanilla ice cream and a light dusting of cinnamon for extra flavor.

Tips & Variations

For a richer flavor, use dark chocolate pain au chocolat or add a handful of chocolate chips between layers before soaking.
If you prefer a lighter pudding, substitute half the cream with extra milk.
Try adding a splash of orange liqueur to the custard mixture for a subtle citrus twist.
Ensure the pain au chocolat is fresh and not too stale to maintain a tender texture after baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to maintain the crunchy top and creamy custard. This pudding is best enjoyed warm.

How to Serve

A close-up of a white plate showing a single thick slice of bread pudding with a golden-brown crust and soft, moist interior visible at the bottom. The bread pudding has small dark spots that look like raisins or chocolate chips embedded inside the top layer. On top of this slice is a smooth, creamy scoop of pale yellow ice cream with a few tiny vanilla specks, slightly melting against the warm bread. The background features a soft focus of red and green colors, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding ahead of time?

Yes, you can assemble the pudding and let it soak in the fridge overnight. This helps the custard fully absorb into the pastry, enhancing the flavor and texture.