Millionaires Bread & Butter Pudding
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Millionaires Bread & Butter Pudding

Millionaires Bread & Butter Pudding

with Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar

We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. This Millionaire's Bread & Butter Pudding is filled with Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar... Delicious!

Tony’s mission is to make all chocolate 100% slave-free.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 5 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

(Contains Soya, Milk)

150 grams

Creme Fraiche

(Contains Milk)

75 grams

Caster Sugar

30 grams

Unsalted Butter

(Contains Milk)

120 grams

Salted Caramel Sauce

(Contains Milk)

4 unit(s)

Brioche Hot Dog Buns

(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)

Not included in your delivery

6 tbsp


2 unit(s)



Nutritional information

Energy (kJ)7181 kJ
Energy (kcal)1716 kcal
Fat90.5 g
of which saturates54.5 g
Carbohydrate194.8 g
of which sugars128.2 g
Protein29.1 g
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Start the Chocolate Custard

a) Set aside 6-8 whole pieces of Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar to decorate your pudding. Chop the remaining chocolate into small pieces. 

b) Add the creme fraiche, sugar, unsalted butter, chopped chocolate, half the salted caramel sauce and the milk (see pantry for amount) into a medium saucepan. 

c) Stir on medium heat until the chocolate has melted, 3-4 mins. TIP: There will be small pieces of caramel that may not melt.

d) Pour the chocolate mixture into a large bowl and set aside to cool, 5-10 mins.

Build your Pudding

a) While the custard cools, slice the hot dog buns widthways to create 2cm thick slices, approximately 6-8 per bun.

b) Once the custard has cooled, whisk the eggs (see pantry for amount) into the mixture until combined.

c) Pop the bread slices into the bowl of custard, then toss to coat. Allow the bread to soak up the mixture. TIP: Do this carefully, as the more custard the bread absorbs, the more delicate it will be. Leave to soak for at least 30 mins, or ideally 40-60 mins.

d) When your bread has 10 mins left to soak, preheat your oven to 200°C/180°C fan/gas mark 6.

Serve your Tony's Dessert

a) Once the bread has soaked, lay each slice vertically in a suitably sized ovenproof dish. Pour any remaining chocolate custard over the top.

b) Bake your pudding on the middle shelf of the oven until set and slightly crisp on top, 18-20 mins.

c) Once baked, allow to cool, then drizzle over the remaining salted caramel sauce.

d) Garnish with the reserved pieces of chocolate to finish. 


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