from our cocoa kitchen · SURFSTR
Chocolate Raisin Bread Pudding
Day-old bread soaks up a chocolate custard with dark chocolate and golden raisins, then bakes to a browned top and soft, moist centre.
- Active preparation
- 20 min
- Cooking / baking
- 40 min
- Resting / chilling
- 15 min
- Total time
- 75 min
8 portions, about 200 g each
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare the oven and dish
Heat the oven to 175°C conventional / 160°C fan. Butter the ovenproof dish. Cut the bread into roughly 2.5 cm cubes; chop the chocolate and set out the raisins.
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Whisk the chocolate custard
In a large bowl, whisk the eggs, milk, cream, sugar, sifted SURFSTR cocoa, vanilla and salt until evenly combined and no dry cocoa pockets remain.
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Soak the bread
Add the bread cubes and turn gently until every piece is coated. Leave for 5 minutes, pressing the bread down gently once or twice.
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Fold in chocolate and raisins
Gently fold in the chopped dark chocolate and golden raisins. Transfer the mixture evenly to the buttered dish.
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Bake in a water bath
Set the dish inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the smaller dish. Bake for 35–45 minutes, until the centre is just set and only slightly wobbly. Keep water out of the pudding.
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Rest briefly and serve warm
Carefully lift the smaller dish out of the water bath and let the pudding rest for 10 minutes. Serve warm. The centre should be moist but no longer liquid.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 2282 kJ / 545 kcal | 1127 kJ / 269 kcal |
| Fat | 24.3 g | 12.0 g |
| of which saturates | 13.7 g | 6.8 g |
| Carbohydrate | 67.0 g | 33.1 g |
| of which sugars | 42.3 g | 20.9 g |
| Fibre | 3.8 g | 1.9 g |
| Protein | 12.5 g | 6.2 g |
| Salt | 1.13 g | 0.56 g |
Estimates, not laboratory measurements. Per 100 g is based on an estimated finished weight of 1,620 g for 8 portions. Salt varies substantially with the bread used. SURFSTR does not publish saturated fat, sugars or salt in the retrieved cocoa table; those three cocoa values use explicitly disclosed proxy estimates. EU carbohydrate values exclude fibre. Nutrition is estimated; exact values vary with bread, cream and chocolate product.
Tips, storage and substitutions
Bread
Day-old bread absorbs the custard well. If the bread is very fresh, cube it and dry it briefly in a low oven first.
Storage
Cover leftovers and refrigerate within two hours; use within three days. Reheat a portion covered at 160°C or briefly in the microwave.
Substitutions
Brioche makes a sweeter, richer pudding and changes the nutrition. Other dried fruit can be used, but it is not included in this calculation.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa