Chocolate bread & butter pudding

Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend

Prep:30 mins
Cook:50 mins
plus 30 mins soaking

Serves 8
Easy

Nutrition per serving

kcal 831
fat 40g
saturates 16g
carbs 99g
sugars 48g
fibre 4g
protein 17g
salt 1.4g

Ingredients

100g dark chocolate, finely chopped
200ml double cream, plus extra to serve
600ml whole milk
3 eggs
140g golden caster sugar
1 large white loaf of bread, (800g) unsliced (a day or two old if possible, it’ll be much easier to cut)
300g chocolate spread, biscuit spread or canned caramel
100g marmalade, plus extra to serve

Method

Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) – this is easiest if you score where you want to cut along the top before slicing.
Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.