Chocolate orange bread and butter pudding

Over the festive season, I wanted to provide you with a fun recipe full of great winter flavours. In my opinion, you can go wrong with chocolate and orange and I love this combination! I wanted to create a comforting dessert, so bread and butter pudding seemed the perfect option! I got inspiration from BBC Good Food and also this Sainsburys recipe. However, I love to change recipes and felt that some things I just wanted to tweak and add my twist on. I think the marmalade between the layers makes this dessert extra oozing. And the chocolate drops are heavenly when they slightly melt into the pudding. An extra treat I swapped was using brioche bread for the layers and it really paid off. I will definitely be making this recipe again as it was just the best bread and butter pudding I have tasted, even if I do say so myself! I really hope you enjoy the recipe and let me know if you make it over the festive season!

Method

  • Heat together the milk, and double cream until almost up to the boil. Whisk the eggs, egg yolk and sugar in a bowl until well combined. Then pour the hot milk and cream into the eggs, caster sugar and egg yolk, whisking constantly until fully mixed. Whisk in the vanilla extract also. Leave to cool whilst preparing the rest of the dessert.
  • Grease 2 dish that are each about 10cm x 25cm x 5cm in dimension. We froze one of the cooked puddings which was a great decision and it stored well! Alternatively, you could use a bigger dish and you might just need to cook the recipe slightly longer.
  • Butter the slices of bread on one side with the 80g of butter (approximately as judge it by eye when you butter the bread).
  • On the other side of the bread, spread the marmalade.
  • Cut the bread in half diagonally to make triangles.
  • Overlap 4 triangles at the bottom of each dish, with the marmalade side up. Sprinkle over half the chocolate chips.
  • Create another layer of overlapping triangles of 4 in each dish with the marmalade side up. Sprinkle over the other half of the chocolate chips.
  • Pour over the custard you made earlier between the 2 dishes. I used a ladle to help.
  • Sprinkle the dishes with the coconut sugar.
  • Once cool, store in the fridge for 60 minutes.
  • Bake for 35-40 minutes at 180oC until golden brown and expanded.
  • Divide between 8 servings.

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