appetite magazine
Chocolate and Amaretto bread and butter pudding
  • 40g unsalted butter
  • 8-10 brioche slices (1 or 2 days old)
  • 150g dark chocolate (70% cocoa solids), roughly chopped
  • 400ml whole milk
  • 50ml double cream
  • 75g golden granulated sugar
  • 1 orange, zest
  • 3 eggs, whisked
  • 2 tbsp Amaretto
  • 2 tbsp flaked almonds
  1. Grease a medium-sized (approx. 23cm) ovenproof dish.
  2. Butter the bread and overlap slices (or half slices), buttered side up, in the dish, scattering half the chocolate pieces between layers.
  3. Put milk, cream, remaining chocolate, sugar and orange zest in a heatproof bowl over a pan of simmering water and warm gently, stirring, until the sugar has fully dissolved.
  4. Remove from heat.
  5. Place eggs in a large bowl and whisk.
  6. Slowly add milk mixture from the pan, whisking continually.
  7. Whisk in Amaretto.
  8. When smooth, pour batter over the bread and sprinkle over almonds.
  9. Set aside for 30 mins.
  10. Heat oven to 180C/Gas 4.
  11. Place dish on a baking tray and bake for 30 mins or until puffed up and set on top.
  12. Leave to stand for 5 mins then serve with double cream.
Recipe by appetite magazine at