Chunky marmalade and dark chocolate bread and butter pudding

Chunky marmalade and dark chocolate bread and butter pudding


Layers of bread slathered with tangy marmalade, doused in a chocolaty fruity mixture.


6 slices Classico del Mastro Panettiere / Classic / Maestro Classic
25 g butter
25 g sultanas
35 g dark chocolate chips
85 g jam
2 eggs
350 ml milk
1/2 tsp vanilla extract
1/4 tsp nutmeg
a little bit of liquid or single cream


  • Use a small amount of the butter to grease a medium baking dish 1150 ml capacity.
  • Spread the remaining butter over one side of the slices of bread.
  • Spread liberally with the chunky thick marmalade.
  • Trim the crusts off the edges of the bread and cut the slices into 3 diagonal 'roughly shaped' triangles.
  • Lay 5-6 triangles flat at the base of the dish, angle the other slices and overlap them to fit.
  • Scatter the sultanas and 25 g of the chocolate chips over the bread.
  • Beat the eggs in a large jug, then add the milk and vanilla extract.
  • Pour the egg and milk mixture all over the bread and let it soak in for a few minutes.
  • Cover and allow to stand for at least 30 minutes.
  • Sprinkle with the freshly grated nutmeg and the remaining chocolate chips.
  • Place in a preheated oven at 160°C for 45 minutes and bake for 35-40 minutes or until golden brown.
  • Cool for a few minutes and serve with single cream.
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