Chocolate bread & butter pudding with milk stout

by Alix Caiger

The classic English pud—with a boozy twist


2 tbsp butter
1 x 400g loaf of brioche, cut into 5cm cubes
175g chocolate chips
6 eggs
175g caster sugar
1 tbsp vanilla extract
2 tbsp cocoa powder
340ml milk stout such as The Wild Beer Co Millionaire
350ml double cream
A piece of chocolate, to grate over baked pudding (optional)


Butter 8 individual ramekins and place in the divide the dry bread cubes evenly between them. Scatter over the chocolate chips. Place the ramekins onto a baking tray to make handling easier later on.

In a mixing bowl, whisk the eggs, then the sugar, vanilla, cocoa, milk stout, and the double cream. Pour the custard over the bread cubes and chocolate chips. Divide evenly if using ramekins. Let it rest for 30 mins to allow the bread to soak up the liquid. While the pudding is resting, preheat your oven to 180C.

Bake the pudding(s) for 45 mins, uncovered. The pudding will puff up and rise as the custard sets. It is done when a table knife inserted in the centre of the baking dish comes out clean and the edges and top get toasty.

Allow 2 mins for the pudding to cool off once you take it out of the oven. Finely grate some chocolate over it if you want.

Recipe: Alix Caiger