Raspberry chocolate bread and butter pudding


  • 8 slices white bread
  • 2 tbsp butter
  • 1 cup raspberry jam
  • 100g chocolate, chopped
  • 4 eggs, lightly beaten
  • 1/4 cup castor sugar
  • 1 cup milk
  • 1 cup thickened cream
  • 3 tbsp cocoa, sifted
  • Boiling water

Raspberry chocolate bread and butter pudding

Spread the bread with butter and jam. Slice the crusts off the bread. Arrange in a glass baking dish. Sprinkle with chocolate.

Dissolve the cocoa in a little boiling water.

Mix the eggs, sugar, milk, cream and dissolved cocoa. Pour it over the bread. Drop half teaspoons of raspberry jam over the top. Leave to soak for 10 minutes.

Preheat the oven to 180°C. Place the dish in a larger baking dish and pour boiling water into the larger dish until the water comes halfway up the sides of the glass baking dish.

Bake for 60 minutes.


  • You can use any jam of your choice.
  • The top is very dark from the chocolate and raspberry jam. You can sift a little icing sugar over the top to remedy this.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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