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Millionaire's Bread and Butter Pudding

Millionaire's Bread and Butter Pudding

Sharing Dish | with Tony's Chocolonely Milk Chocolate Bar
4.0(18)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
1723 kcal
Protein
: 
29.8g protein
Total
: 
1 hour 5 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
  • Egg
  • Cereals containing gluten
  • May contain traces of allergens
  • Egg
  • Cereals containing gluten
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Tony's Chocolonely Milk Chocolate Bar

(Contains: Milk, Soya May contain traces of: Egg, Cereals containing gluten, Nuts, Peanut)

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 traces of: Cereals containing gluten)

Not included in your delivery

6 tbsp

Milk

2 unit(s)

Egg

Energy (kJ)7211 kJ
Energy (kcal)1723 kcal
Fat91.9 g
of which saturates55.1 g
Carbohydrate192.7 g
of which sugars127.8 g
Dietary Fibre3.6 g
Protein29.8 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Bowl
•Small sauce pan
•Bowl

Instructions

PDF
Start the Chocolate Custard
1

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

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

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

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

Build your Pudding
2

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
3

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. 

Enjoy!

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