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Lisa Faulkner’s Pain au chocolat bread and butter pudding

Pain au chocolat and bread and butter pudding? In the same dish? No, you’re not dreaming – but you might be in heaven.

Serves 6 Total Time 55 mins


Get the ingredients here

  • Butter, for greasing
  • 5-6 pain au chocolat, sliced into thirds
  • 4 egg yolks
  • 3 tbsp caster sugar, plus a extra for sprinkling
  • 300ml milk 
  • 300ml double cream
  • 1-2 tsp vanilla extract


  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4.
  2. Grease an ovenproof dish (approximately 25cm x 20cm).
  3. Squish the pain au chocolat slices into your dish, as many as you can fit in.
  4. Beat the egg yolks and sugar together in a large bowl, until pale.
  5. Pour the milk, cream and vanilla extract into a pan and simmer. Don’t boil it or it will curdle.
  6. Whisk the hot milk mixture into the egg yolks and pour over the pain au chocolat. Leave for 15–20 minutes.
  7. Scatter over a little sugar and bake for approximately 25 minutes until golden.
  8. To decorate, sprinkle a little more sugar before serving, if liked.
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