Recipe by: Alison Tait

Source: Adapted from

Serves: 8


  • 75 gms unsalted butter
  • 6 hot cross buns sliced in half (can also use
    7-8 slices white bread, sliced Pantone or
    fruit bread)
  • 50 gms golden sugar
  • 4 vanilla pod, halved and seeds scrapped out
  • 4 Eggs
  • 600 ml double cream
  • 600 ml semi skimmed milk
  • 75 gms crushed pecans
  • 50 gms sliced almonds
  • 100 gms dark chocolate chips
  • 100 gms white chocolate chips
  • 100 ml Baileys


  • Preheat oven to 180° Celsius / 350­° Fahrenheit
  • Grease the oven proof dish with butter
  • Lightly butter the Pantone slices / white bread / buns /
    fruit bread or whatever you choose to use
  • Whisk sugar, vanilla seeds and eggs in a large bowl until combined
  • Pour in milk, cream and Baileys and continue to whisk till smooth
  • Place a layer of the buttered bread in the dish, sprinkle with pecans and ¾ of the chocolate chips. Place another layer of bread on top. Sprinkle the remaining chocolate chips.
  • Add the Baileys mixture. Sprinkle the golden sugar and almonds on top. Let stand 20-30 mins
  • Bake in the oven for 25 mins or till golden brown but wobbly in the centre. When it is almost there just press the pudding down with a butter knife
  • Let it cool and serve with cream / ice cream

You can make this the day before and leave in the fridge overnight. Remember to leave this out for 30 minutes or so before cooking or until it is at room temperature.


Download PDF here: British Baileys Dark & White Chocolate Chip Bread and Butter Pudding Alison Tait