Why You’ll Love This Recipe

I love this recipe because it turns a traditional bread and butter pudding into something truly special. The brioche gives it a soft, buttery base, while the condensed milk makes the custard extra creamy and slightly caramelized. The chunks of dark chocolate melt throughout, creating pockets of rich, bittersweet indulgence in every bite. And that caramel drizzle on top? It’s the easiest finishing touch that takes the whole dessert over the top.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400 g pkt butter brioche loaf
100 g dark chocolate (70% cocoa), coarsely chopped
2 x 395 g cans sweetened condensed milk
500 ml (2 cups) pouring cream
8 eggs
2 tsp vanilla extract

Burnt caramel sauce:
110 g (1/2 cup) caster sugar
80 ml (1/3 cup) double cream

Directions

1. I preheat the oven to 180°C (160°C fan-forced) and grease a 3 L round ovenproof dish.

2. I trim the ends off the brioche and slice it into 1 cm-thick pieces using a serrated knife.

3. I arrange the slices in the prepared dish, overlapping them in a circular pattern. As I layer, I sprinkle about three-quarters of the chopped dark chocolate between the slices so there are hidden chocolatey surprises throughout.

4. In a large bowl, I whisk together the condensed milk, pouring cream, eggs, and vanilla extract until smooth and well combined.

5. I pour this mixture through a fine sieve over the layered brioche, making sure all the bread is soaked. I let it sit for about 30 minutes so the custard fully absorbs into the bread.

6. I sprinkle the remaining chocolate on top, then bake the pudding for about 45 minutes or until golden and set.

7. While the pudding bakes, I make the burnt caramel sauce. I combine the caster sugar and 60 ml (1/4 cup) of water in a saucepan over low heat, stirring for about 5 minutes until the sugar dissolves.

8. I increase the heat and boil the mixture without stirring for about 5 minutes, until it turns a deep golden color.

9. I remove it from the heat and carefully stir in the double cream (it may bubble or split slightly, but that’s fine). I set it aside for about 15 minutes to thicken slightly.

10. I drizzle the warm caramel sauce over the baked pudding just before serving.

Servings and Timing

This recipe serves 8 people. It takes about 45 minutes to prepare (including soaking time) and 45 minutes to bake, for a total of 1 hour and 30 minutes. It’s an ideal dessert for a cozy dinner, special occasion, or when I just want something rich and satisfying.

Variations

Sometimes I like to add a twist by sprinkling chopped hazelnuts or pecans between the layers for extra crunch. For a boozy version, I stir a splash of Baileys or Kahlua into the custard mixture. If I’m after a fruity touch, I scatter some raspberries or dried cranberries throughout the pudding. For an extra chocolate hit, I drizzle melted dark chocolate over the top instead of caramel.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 3 days, covered tightly. To reheat, I warm individual portions in the microwave for 30–40 seconds or reheat the whole pudding in the oven at 160°C for 10–15 minutes until heated through. The caramel sauce can be reheated gently in a small pan or microwave until warm and pourable again.

FAQs

Can I make this pudding ahead of time?

Yes, I can assemble it a few hours in advance, refrigerate it, and bake it just before serving.

Can I use regular bread instead of brioche?

Yes, but brioche gives the pudding its signature richness. If I use regular bread, I prefer thick-cut white or challah bread.

What kind of chocolate works best?

I like using 70% dark chocolate for balance, but milk or white chocolate also works for a sweeter flavor.

Can I skip the caramel sauce?

Yes, it’s optional—but I love how it adds a deep, toffee-like sweetness that complements the condensed milk perfectly.

Can I make this dairy-free?

I can try using plant-based brioche, coconut condensed milk, and non-dairy cream, but the flavor will differ slightly.

What if I don’t have double cream for the caramel?

Regular thickened cream works just fine—it’ll still be silky and rich.

How do I know when it’s baked perfectly?

The pudding should be golden and set in the middle but still a little soft when pressed gently.

Can I freeze it?

Yes, I cool it completely, wrap it tightly, and freeze for up to 2 months. I reheat it in the oven before serving.

Why is my caramel sauce grainy?

I avoid stirring the caramel once it starts boiling and brush down sugar crystals on the pan’s sides with a wet pastry brush.

What can I serve with it besides ice cream?

It’s lovely with whipped cream, custard, or even a dollop of Greek yogurt to balance the sweetness.

Conclusion

This Condensed Milk Bread and Butter Pudding is one of my go-to desserts when I want something rich, creamy, and comforting. The combination of brioche, dark chocolate, and condensed milk creates a heavenly pudding that’s both nostalgic and indulgent. Finished with a drizzle of homemade caramel sauce, it’s a show-stopping treat that never fails to impress and makes every spoonful pure bliss.