• 2 large eggs
  • 3 large egg yolks
  • 100g sugar
  • 150g hot chocolate mix
  • 500ml half fat milk
  • 200ml full fat milk
  • 50ml espresso
  • 1 tbsp. vanilla extract
  • 2 tbsp. unsalted butter
  • 600g stale bread
  • 150g dark chocolate


  1. Place the eggs and yolks in a blender and combine on the lowest speed for 30 seconds. Slowly add the sugar over 30 seconds, then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the milk, espresso, and vanilla and blend until well combined, about 30 seconds.
  2. Butter a 20 x 30cm metal pan with 1 tablespoon of the butter and place the cubed bread in the pan. Spread the chocolate on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
  3. Preheat the oven to 180°C.
  4. Bake for about 45 minutes.
  5. Pour the melted butter into a spray bottle and spritz the top of the bread pudding. Return to the oven and cook for a further 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.