Chocolate Patron Bread & Butter Pudding
- Total Time: 45 minutes
- Yield: 4 servings 1x
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
- 3-4 slices of white bread
- 50g 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)
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 and stir in the coffee patron tequila.
- Arrange the bread slices in the prepared dish, overlapping them slightly.
- Pour the chocolate mixture evenly over the bread, ensuring all pieces are soaked. 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
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Frequently Asked Questions
What is coffee Patrón tequila and can I substitute it?
Coffee Patrón is a coffee-flavored tequila liqueur; the recipe uses 5 tbsp (75ml) of it stirred into the chocolate sauce after it comes off the heat. The notes say 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, the recipe calls for a 15-minute rest 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.
