A deluxe and decadent recipe for bread and butter pudding with chocolate ganache and citrus

1 loaf plain sourdough bread from Jacksons Real Food Market
5 tablespoons butter
3 large eggs
3 tablespoons coconut sugar
1 teaspoon vanilla essence
2 cups full cream milk
1/2 cup double cream
2 pinches ground nutmeg
1 cup cream
200 gr dark chocolate
zest orange, lime and lemon 1 each

How to
Slice the loaf of bread about 2 cm thick and again in half.

Butter each slice and grease an enamel or oven-safe bowl with butter.

In an electric mixer beat the eggs, coconut sugar and vanilla essence until light and fluffy.

Heat the milk and cream in the microwave and slowly pour into the egg mixture, while whisking on low.

Add the nutmeg and mix through.

Arrange the buttered slices of bread in an oven-safe dish and cover with egg mixture. Push the bread into the liquid to ensure it’s covered.

Bake at 180 degrees Celsius for 35 minutes or until the egg mixture is set. Remove from oven and set aside.

In the meantime, heat the last bit of cream in a microwave and add the chocolate. Mix until you have a smooth, rich liquid ganache.

To serve, pour the chocolate ganache over the bread and butter pudding and garnish with fresh zest from a lime, orange and lemon.

Replace the coconut sugar with erythritol sweetener for a diabetic-friendly version.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.