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Pecan chocolate bread and butter pudding



  • 550g thick-sliced white bread, crusts removed
  • Unsalted butter, at room temperature
  • 6 eggs, lightly beaten
  • 60g caster sugar
  • 2 tsp cocoa, sifted, plus extra to serve
  • 140g dark (70%) chocolate buttons
  • 300ml pure (thin) cream
  • 1 tsp vanilla bean paste
  • Finely grated zest of 1 orange
  • 300ml milk
  • 1/4 cup (30g) chopped pecans
  • 30g sultanas
  • Vanilla ice cream, to serve


  • 1.
    Preheat oven to 160°C. Grease a 25cm (1.25L capacity) round baking dish and line the base and side with baking paper (the lining here is optional).
  • 2.
    Spread both sides of the bread with butter and cut each slice in half widthwise. Set aside.
  • 3.
    Place the eggs and sugar in a large bowl and whisk until combined, then stir in cocoa and half of the chocolate.
  • 4.
    Place the cream, vanilla and orange zest in a small saucepan over medium-high heat and bring just to a simmer. While stirring gently with a whisk, pour the hot cream mixture over the egg mixture and stir continuously until the chocolate has melted. Stir in the milk to cool the mixture, strain through a fine sieve and set aside.
  • 5.
    Arrange bread upright in prepared pan, sprinkling pecans, sultanas and remaining chocolate between each piece. Pour chocolate cream mixture over, making sure all bread is coated. Set aside for 15-20 minutes for bread to soak up mixture. Bake for 35-40 minutes until edges are set but centre has a wobble. Remove from oven and set aside to cool slightly. Dust with cocoa and serve with ice cream.