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Chocolate Bread Butter Pudding

Chocolate Bread Butter Pudding

I don't have breakfast on my weighing days, so I often have lots of points left over by the end of the day.

Based on my Weight Watchers Leader's recommendation and having not had this dessert since I was a child, I decided to make this week's recipe card dessert (it also features in the new WW 'Bakes' cook book). I decided to have it as an afternoon snack with a spoonful of Simply Plain Alpro and some of my chocolate drops were white chocolate as I didn't quite have enough of the dark ones.

If you love chocolate, you will LOVE this. It's delicious and the yoghurt really set it off.

I entered another Bread and Butter Pudding recipe into my WW app recipe builder to see what they usually cost in Flex Points and a basic one with chocolate drops would usually cost 11sp!

So this massive slab is definitely worth 6sp!


  • 9 slice(s) Weight Watchers Soft Malted Danish Bread, lightly toasted
  • 25 g Low Fat Spread
  • 3 medium, raw Egg, whole, raw
  • 3 teaspoons, heaped Cocoa Powder
  • 2 serving(s) Truvia Calorie Free Sweetener
  • 1 teaspoons, level Vanilla Extract
  • 200 ml Unsweetened Almond Drink
  • 25 g Dark Chocolate, chocolate drops
  • 3 serving(s) Drinking Chocolate, Low Calorie, 3 tablespoons


Preheat the oven to 160°C, fan 140°C, gas mark 3. Spread each slice of toast with a little of the spread and cut in half diagonally.

Whisk together the eggs, chocolate powder, cocoa powder, sweetener, vanilla and almond milk in a jug until completely smooth.

Arrange the toast in a small baking dish then pour over the chocolate custard mixture and leave to soak for 5 minutes.

Scatter over the chocolate chips then bake for 30-35 minutes until cooked through. Serve warm.

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