Rich, chocolatey and zesty, this chocolate orange bread and butter pudding is a twist on the classic, with a sweet, crisp exterior and a beautiful soft-and-tender centre.
80g(1/2 cup) chocolate chips(milk or dark - I use milk chocolate)
1orangesliced into half-moons
1 tspconfectioners' sugarsifted
Instructions
Grease a large casserole dish (I use an oval 28cmx25cm dish).
Slice the bread into 2.5cm (1 inch) thick slices and spread with the butter, then cut each bread slice into 2.5cm (1 inch) chunks.
300 g (10.5 oz) white bloomer-style bread, 3 tbsp unsalted butter
Arrange the bread chunks in the casserole dish and sprinkle over the candied peel and sultanas, then put to one side.
100 g (3/4 cup) candied peel chunks, 100 g (2/3 cup) sultanas
Heat the milk, cream, and vanilla extract in a pan until almost boiling, then turn off the heat.
240 ml (1 cup) full-fat milk, 300 ml (1 1/4 cups) double (heavy) cream, 1 tsp vanilla extract
To a jug, add the egg yolks, brown sugar, and cornflour and mix together.
4 egg yolks, 100 g (1/2 cup) light brown sugar, 2 tbsp cornflour
While stirring, using a whisk, add a splash of the hot milk mixture to the egg-sugar mixture. Continue to add the milk to the eggs, a splash at a time, while stirring with the whisk, until the milk has all been added.
Give the milk pan a wash to remove any milk residue, then pour the milk and egg mixture back into the pan. Heat over a medium heat, whilst slowly stirring with a whisk, until the mixture thickens.
Turn off the heat and stir in the orange extract and dark chocolate. Stir until the chocolate melts.
1 tsp Valencian orange extract, 150 g (5.3 oz) dark chocolate
Spoon the chocolate mixture over the bread in the casserole dish and mix it together to coat the bread.
Leave to sit for 30 minutes. Meanwhile, preheat the oven to 175C/350F (fan).
Sprinkle the chocolate chips over the bread mixture, then place the dish in the oven for 25-30 minutes, until the edges of the bread are crisp.
80 g (1/2 cup) chocolate chips
Remove from the oven, arrange the orange slices on top and sift the confectioners' sugar on top. Serve on its own or with ice cream.
1 orange, 1 tsp confectioners' sugar
Video
Notes
Dried fruit tipSwap out the peel and/or the sultanas for different types of dried fruit. Cranberries, raisins and dried blueberries all work great.Make AheadYou can make the Bread & Butter Pudding ahead - right up to the point just before you put it in the oven.
Cover the baking dish with clingfilm and refrigerate for up to a day.
Then remove the clingfilm and cook as per the instructions in the recipe card (you can do this straight from the fridge).
LeftoversAllow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in individual portions in the microwave (about 1-1.5 minutes, until piping hot).Nutritional information is approximate, per serving, based on this recipe serving 10 people.