Chocolate Orange Bread and Butter Pudding

Find more recipes at fussfreeflavours.com

5 from 1 vote

The delicious flavour combination of chocolate and orange zest lifts this luxurious brioche bread and butter pudding to new heights. So easy to make, it makes a big impression with next to no effort.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Ingredients

200 g brioche - all butter for preference
50 g butter
120 ml double (heavy) cream
120 ml milk
2 eggs
2 tbsp sugar - I prefer golden caster
2 tsp vanilla extract
4 tbsp chocolate chips
2 juicing oranges - zest only

Metric - USA Cups

Instructions

First, melt the butter and use it to grease the pudding dish. Set the remainder aside to drizzle the pudding later.
50 g butter
Slice the brioche into thick slices, allowing the loaf to bounce back between each slice. Cut the slices into cubes.
200 g brioche
Layer the brioche in the dish, scattering over about two thirds of the chocolate chips.
4 tbsp chocolate chips
Mix together the eggs, milk, sugar, cream and vanilla, beating well to break up the eggs and combine to make a custard. Grate the orange zest into the custard with a fine zester.
120 ml double (heavy) cream, 120 ml milk, 2 eggs, 2 tsp vanilla extract, 2 juicing oranges, 2 tbsp sugar
Pour the custard over the brioche. Press the brioche into the custard very lightly with the back of a fork to encourage it to soak up the liquid without knocking all the air out.
Allow time for the custard to soak in (about 30 minutes is perfect).
Preheat the oven to 180° C / 170° C fan / Gas 4 / 350° F.
Scatter the remaining chocolate over the top and drizzle the last of the butter over the brioche.
Bake the pudding for about 30 minutes until puffed up and golden, and cooked through. Serve hot.

Notes

Storage

You can store the uncooked pudding in the fridge for several hours before serving.

Fridge – Leftovers will last for a couple of days in the fridge. You can warm the pudding through in the oven or the microwave.

Freezer – Pack into an airtight container and freeze for up to two months. Defrost in the fridge overnight and reheat in the microwave.

Hints and tips

Choose a good quality all-butter brioche for best results.

Take care when cutting the brioche, so that you do not squash all the air out of it. A good serrated knife will help with this. You want to keep those airholes so that the custard can seep into them!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.