Black Forest Chocolate Bread Pudding Recipe


  • 120g black cherry jam
  • 100g 70% dark chocolate, roughly chopped
  • 12 choc chip brioche rolls, halved lengthways
  • 2 eggs
  • 100g soft light brown sugar
  • 250ml semi skimmed milk
  • 300ml double cream
  • 50-100ml spiced rum (depending how boozy you like it!)
  • 400g raspberries


Calories columnFat columnSaturates columnSugars columnSalt column
780 per serving
39% %GDA
43g per serving
61% %GDA
23g per serving
115% %GDA
57g per serving
63% %GDA
0.90g per serving
15% %GDA


  1. Preheat the oven to 170°C, fan 150°, gas mark 3.

  2. Spread the jam over the bottom of a medium baking dish, then scatter the chopped chocolate over the top.

  3. Layer the brioche in concentric circles over the top until the chocolate is covered.

  4. Pour the milk and cream into a saucepan and bring to the boil, but don’t boil.

  5. Meanwhile, tip the sugar into a bowl, add the eggs and whisk until combined and smooth.

  6. Stir the rum into the hot milk then pour over the egg mixture and whisk well. Pour over the top of the brioche and leave to soak for 5 minutes, pressing the brioche down into the custard lightly.

  7. Place in the oven to bake for 30 minutes until just set and the brioche slightly crispy.

  8. Serve either hot or warm, with raspberries on the side.