perfect for sharing
Elevated with the unbeatable combination of chocolate and orange, this Bread and Butter Pudding is the perfect indulgent treat.
Allergens
Utensils
Tags
Orange
1 unit(s)
Creme Fraiche
220 grams
Dark 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)
- 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.
5601
kJ
Energy (kJ)
1339
kcal
Energy (kcal)
76.2
g
Fat
41.4
g
of which saturates
135.8
g
Carbohydrate
80.7
g
of which sugars
9.2
g
Dietary Fiber
26.1
g
Protein
0
mg
Cholesterol
1.2
g
Salt
