Raspberry Chocolate Bread & Butter Pudding


Raspberry chocolate bread and butter pudding. A family classic dressed up with raspberries and chocolate. Drizzle with chocolate sauce for an even more delicious dessert!


  • 8 x slices of Johnston Mooney and O’Brien Butterkrust pan
  • 120g chocolate-hazelnut spread
  • 60g raspberry jam
  • 370ml fresh milk
  • 2 tbsp cream
  • 60g sugar
  • 2 eggs
  • 1 tsp vanilla extract


  • Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a square baking dish.
  • Spread the chocolate-hazelnut spread evenly over four slices of the bread. Spread the raspberry jam on the other slices.
  • Combine the bread to make four sandwiches. Slice each sandwich into four triangles and tuck them into the pan so the points face up.
  • Whisk together the remaining ingredients and pour over the sandwiches.
  • Leave to stand for 10 minutes, then bake for 30-35 minutes until the filling is set.