“What can I say about chocolate
That hasn’t already be said,
It awakens the senses so dormant
And puts all tormenting fears to bed,
Partner in crime to treats alcoholic
A friend to desserts ever so sweet,
Fights the chili, and combines with it
Really, there isn’t a thing it can’t beat!”
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Chocolate Patron Bread & Butter Pudding
- Total Time: 45 minutes
- Yield: 4 servings
Description
Indulge in a decadent chocolate twist on the classic bread and butter pudding, enriched with coffee-flavored liqueur for an extra layer of flavor.
Ingredients
Units
- 3-4 slices of white bread
- 50 g 70% semisweet dark chocolate
- 1/4 cup (60 ml) unsalted butter
- 1/2 cup (120 ml) whipping cream
- 1/2 cup (120 ml) milk
- 5 heaped tbsp brown sugar
- 5 tbsp (75 ml) coffee patron tequila (or substitute with another coffee-flavored liqueur)
- 1/2 banana, sliced
- 1 large egg
- Handful of white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter an ovenproof dish and set aside.
- Cut the bread into halves diagonally to form triangles, ensuring they can be overlapped and fit into the dish.
- In a saucepan, melt the butter and chocolate together over low heat, stirring continuously until smooth.
- Add the whipping cream, milk, and brown sugar to the melted chocolate mixture, stirring until the sugar is dissolved and the mixture is well combined.
- Remove from heat, stir in the coffee patron tequila, and let the mixture cool slightly.
- Whisk the egg in a separate bowl until light, then add it to the cooled chocolate mixture. Mix well until the mixture thickens slightly and takes on a custard-like consistency; add a splash more milk if needed to keep it pourable.
- Arrange the bread slices in the prepared dish, overlapping them slightly, and scatter the banana slices over the top.
- Pour the chocolate custard mixture evenly over the bread and bananas, ensuring all pieces are soaked. Scatter the white chocolate chips over the top. Let it sit for about 15 minutes to allow the bread to absorb the liquid.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the pudding is set.
- Allow to cool slightly before serving.
Notes
- For a non-alcoholic version, substitute the coffee patron tequila with a coffee extract or omit it entirely.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Store leftovers in the refrigerator and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30
- Sodium: 200
- Fat: 25
- Carbohydrates: 50
- Fiber: 3
- Protein: 6
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Porter, Coffee and Chocolate Bread Pudding
- Coffee and Whiskey Chocolate Mousse
- Time for Sweets: Orange Creamsicle Chocolate Bark
- Triple Layer Chocolate-Peanut Butter Bars
Frequently Asked Questions
What is coffee Patrón tequila and can I substitute it?
Coffee Patrón is a coffee-flavored tequila liqueur; I stir 5 tbsp (75ml) of it into the chocolate sauce after it comes off the heat. You can substitute any other coffee-flavored liqueur, use a coffee extract, or omit it entirely for a non-alcoholic version — the dessert works without it.
Why does the bread need to soak for 15 minutes before baking?
After pouring the chocolate mixture over the overlapping bread triangles, let it rest for 15 minutes before going into the oven. This allows the bread to absorb the chocolate, cream, and milk liquid fully so the interior bakes as a custardy pudding rather than leaving dry pockets of bread in the center.
