Double Chocolate Bread & Butter Pudding…

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.

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Double Chocolate Bread & Butter Pudding



  1. Preheat oven 150Β°C.
  2. Add the milk to a milk pan and heat gently on the hob until it comes to the boil.
  3. Lightly whisk the egg, sweetener, vanilla extract and choc shot liquid in a dish and pour the hot milk in, whisking as you pour.
  4. Cut the roll in half and into 6 pieces and spread the choc pot spread on each slice.
  5. Place the ciabatta into the egg mix and allow the egg to soak in (It may float a little).
  6. Bake in the oven for 30 – 40 minutes until set.
  7. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.