Pain au Chocolat Bread & Butter Pudding – A Cosy Frozen Viennoiserie Dessert

A delicious way to use frozen pain au chocolat at home – this bread and butter pudding is the perfect comfort dessert for Singapore’s home bakers.

A warming take on a French‑British favourite

There’s something undeniably comforting about biting into a warm pain au chocolat.  The crisp pastry, the silky chocolate centre, the buttery layers. But what happens when you give this iconic French treat a second life as the base of a soft, custardy bread and butter pudding?

Inspired by Good Housekeeping UK’s version, we’ve adapted it for the Singapore home baker, giving it a local-friendly spin using Délifrance frozen viennoiserie. It’s incredibly easy to make, forgiving in method, and the results are indulgent without being fussy.

Using Délifrance Pain au Chocolat, you’ll create a bake that is perfect for rainy afternoons, festive gatherings, or weekend brunches. This is the kind of pudding that turns leftovers into luxury.

When you're baking for a family, prepping ahead for guests, or treating yourself on a Sunday morning, this pain au chocolat bread and butter pudding will make your kitchen smell like a French café.

Thinking of making it this weekend? Click here to order your Délifrance frozen viennoiserie:

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👩‍🍳 At-a-Glance

Serves Active Time Total Time Difficulty Equipment Needed
6-8 20 minutes 45 minutes Easy Baking dish, whisk, mixing bowl, spatula, measuring jug

Ingredients

For the custard base

  • 300 ml full cream milk
  • 200 ml double cream (or heavy cream)
  • 2 large eggs
  • 1 egg yolk
  • 60 g caster sugar
  • 1 tsp vanilla extract
  • Pinch of sea salt

For the pastry layer

  • 8 Délifrance Pain au Chocolat, baked and cooled
    (Each 70 g; bake from frozen at 170°C for 18–20 mins in a fan oven)

Optional flavour twists

  • 1 tbsp orange zest
  • 1 tbsp rum or brandy
  • Handful of raisins or dried cranberries

Method – How to Make Pain au Chocolat Bread and Butter Pudding

1. Bake your pastries

  • Bake frozen Délifrance Pain au Chocolat at 170°C for 18–20 minutes (no thawing needed).
  • Cool completely, then slice each into 3 pieces.

2. Whisk the custard

  • Whisk eggs, egg yolk, sugar, vanilla, and salt until smooth.
  • Gently warm milk and cream until steaming, not boiling.
  • Slowly whisk into the egg mixture.

3. Assemble the pudding

  • Butter a baking dish (approx. 20 x 25 cm).
  • Layer pastry pieces, chocolate side up.
  • Pour custard over; press lightly. Rest 10 minutes.

4. Bake and serve

  • Preheat oven to 160°C (fan).
  • Bake 25–30 minutes until custard is just set and top is golden.
  • Cool slightly before serving warm.

Craving that chocolatey comfort? Order your Délifrance frozen viennoiserie now:

Order Now

Chef’s Tips for Frozen Viennoiserie Baking at Home

Because every home kitchen is different, here are some friendly tips to get the best results from your frozen viennoiserie:

  • Lighter version: Replace cream with more milk or low-fat milk.
  • Dairy‑free: Use oat milk and plant‑based cream — still silky and rich.
  • Oven quirks: Many Singapore ovens run hot. Check at 20 mins and rotate dish if browning fast.

Local Twists for Your Pain au Chocolat Bread and Butter Pudding

Want to bring a taste of Singapore into this French favourite? Try these flavourful variations:

  • Pandan infusion: Simmer milk with pandan leaves for a floral twist.
  • Kaya spoonfuls: Dot kaya between pastry layers for a sweet local surprise.
  • Gula melaka custard: Swap caster sugar for gula melaka syrup for deep, rich flavour.

No‑Waste Tip – Use Day‑Old Frozen Viennoiserie

This pudding is even better with day‑old pain au chocolat. The slightly dried-out texture absorbs custard more fully, giving you that soft, rich interior.

Once baked, store leftovers in the fridge for up to 3 days. Reheat gently in a 140°C oven (covered) or microwave in short bursts.

Make‑Ahead & Storage

Life in Singapore moves fast, here’s how to stay one step ahead with this pudding recipe:

  • Assemble ahead: Prepare and refrigerate the dish the night before.
  • Store: Keep leftovers in an airtight container for up to 3 days.
  • Freeze: Fully baked pudding freezes well. Wrap tightly and freeze for 1 month. Thaw overnight before reheating.

Product Spotlight — Délifrance Pain au Chocolat

Made with layers of French butter and a baton of dark chocolate, Délifrance Pain au Chocolat is a premium frozen viennoiserie that brings bakery indulgence straight to your oven.

Golden, crisp and rich, they’re perfect for breakfast or for reinvention in comforting recipes like this bread and butter pudding

Featured Product

A front view of a Délifrance package containing 5 Pains au Chocolat

6 Chocolate Croissant

$7.90
$7.90
Sold Out
FP19H23

KEY FEATURES:

  • Pure butter pain au chocolate made in France
  • Melt in your mouth pastry
  • No artificial colours or flavours
  • 21% pure butter content


PRODUCT DESCRIPTION:

An incredibly tasty pain au chocolate
6 pieces ~70g each in a responsible package
Indulge without the guilt thanks to a perfect portion size

PERFECT FOR:

- Fantastic way to add a touch of chocolate to your breakfast
- Ideal next to your morning cup of coffee at the home office
- A freshly baked chocolate croissant anytime you like

BAKING INSTRUCTIONS:

1. Pre heat your oven according to the instructions on the carton
2. Line a baking tray and place your butter croissants evenly across the tray
3. Place halfway down the oven and bake as suggested on the carton
4. Let them cool before serving, they will be hot!
5. Bon appetit!

Never re-freeze the croissants once thawed. If not preparing to bake immediately, keep in freezer at -18 degrees Celsius.

INGREDIENT NOTES:

  • Vegetarian
  • HVO Free
  • No Artificial Flavours
  • No Artificial Colours
  • Not Halal Certified (product has NO pork, NO lard, NO alcohol)

FAQ – Baking Pain au Chocolat Bread and Butter Pudding in Singapore

Yes, but 8 pastries give the best texture. If halving the recipe, reduce the custard too.

They’re buttery, chocolate-filled, and bake directly from frozen—ideal for transforming into pudding without extra prep.

Yes! Add pandan, kaya, or gula melaka for a local twist that complements the chocolate.

Yes. It contains dairy and eggs but no meat or gelatine. Always check for nut warnings.

Don’t let the milk boil. Bake gently at 160°C and cover loosely with foil if browning too fast.