Chocolate Orange Bread & Butter Pud

BAKING KIT

Egg(s) not included

perfect for sharing

80 min

Difficulty: 1/3

European

Elevated with the unbeatable combination of chocolate and orange, this Bread and Butter Pudding is the perfect indulgent treat.

Allergens

Wheat

Barley

Walnuts

Brazil nuts

Hazelnuts

Cereals containing gluten

May contain traces of allergens

Cashew nuts

Macadamia Nuts

Pecan Nuts

Pistachio nuts

Almonds

Oats

Rye

Spelt (wheat)

Soya

Nuts

Sesame

Peanut

Milk

Egg

Utensils

Oven dish

Zester

Whisk

Tags

Egg(s) not included

Dessert-baking

Ingredients

Orange

1 unit(s)

Creme Fraiche

220 grams

Chocolate Chips

100 grams

Brioche Rolls

4 unit(s)

Almonds

20 grams

Sugar

75 grams

Egg

2 unit(s)

Butter

2 tbsp

Milk

100 milliliter(s)

Preparation

Place a pot over medium-high heat.
Add the creme fraiche, 100ml milk, sugar, chocolate and 2 tbsp butter.
Stir on medium heat until the chocolate has melted, 3-4 mins. Set aside to cool for 5-10 mins.
Meanwhile, zest and juice the orange. Whisk 2 eggs.
Slice the brioche rolls widthways to create 2cm thick round slices, approximately 6-8 per roll.

Once the chocolate has cooled, add in the eggs and 2 tbsp orange juice. Add orange zest to taste and mix until well combined.
Soak the slices of bread in the chocolate custard, 10-15 secs each.
Lay each piece vertically in an ovenproof dish (approx 27cm x 18cm).
Pour any remaining chocolate over the bread.
Leave to soak for at least 30 mins (ideally 40-60 mins).

When the pudding has 10 mins of soaking time remaining, preheat your oven to 200°C/180°C fan/gas mark 6.
Scatter the almonds over the top.
Bake until set and slightly crisp on top, 20-25 mins.
Allow to cool before serving.

Nutrition per serving

5631

Energy (kJ)

1346

kcal

Energy (kcal)

82.7

Fat

40.6

of which saturates

140.4

Carbohydrate