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Baked Pain Au Chocolat Bread and Butter Pudding Recipe

★★★★★

4.7 from 56 reviews
  • Author: Naomi
  • Total Time: 2 hours 55 minutes
  • Yield: 10 servings 1x

Description

This Baked Pain Au Chocolat Pudding is a decadent twist on classic bread and butter pudding, featuring layers of flaky pain au chocolat soaked in a rich vanilla custard with warming spices. Baked until golden and topped with a buttery cinnamon sugar crust, it’s the perfect comforting dessert to serve warm with a scoop of vanilla ice cream.

Ingredients

Scale

For the Pain Au Chocolat Pudding

  • 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

Topping

  • 2 tbsp butter
  • 2 tbsp golden caster sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Pain Au Chocolat: Slice each pain au chocolat horizontally into three pieces and arrange them cut side facing up in a lightly greased baking dish to form the pudding base.
  2. Make the Custard Mixture: In a large mixing bowl, whisk the eggs well, then add the full-fat milk, double cream, golden caster sugar, vanilla essence, and ground nutmeg. Mix thoroughly until well combined.
  3. Soak the Pain Au Chocolat: Pour the custard mixture evenly over the arranged pain au chocolat pieces. Place the baking dish in the refrigerator and allow the bread to soak for two hours, ensuring the custard is fully absorbed.
  4. Preheat the Oven: Set your oven to 180°C (350°F) to get it ready for baking the pudding.
  5. First Bake: Place the baking dish in the preheated oven and bake for 30 minutes, allowing the custard to start setting and the pain au chocolat to bake through.
  6. Add the Topping: Remove the pudding from the oven. Spread the butter evenly across the top. In a small bowl, mix the remaining golden caster sugar with ground cinnamon, then sprinkle this mixture generously over the buttered surface.
  7. Final Bake: Return the pudding to the oven and bake for an additional 10 minutes. This will create a crunchy, caramelized cinnamon sugar crust and ensure the custard is fully cooked.
  8. Serve: Once baked, serve the pain au chocolat pudding warm with a scoop of vanilla ice cream and a light dusting of cinnamon for added flavor and presentation.

Notes

  • Ensure the pain au chocolat is fresh for the best texture, though slightly stale croissants can also work to absorb the custard better.
  • The soaking time in the fridge is crucial to achieve a moist and custardy pudding.
  • Adjust the amount of cinnamon and nutmeg according to personal taste preferences.
  • For a dairy-free version, substitute the cream and milk with plant-based alternatives.
  • This pudding can be prepared a day ahead and refrigerated before baking.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: Pain au chocolat pudding, baked bread pudding, chocolate pastry dessert, vanilla custard pudding, cinnamon sugar topping

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Find it online: https://naomifletcher.com/baked-pain-au-chocolat-bread-and-butter-pudding-recipe/