Chocolate Orange Bread & Butter Pudding

 

Ingredients: 

(Makes 1 baking pan, 24.2cm long x 19.6cm wide x 3.5cm high)

5 slices of bread (thinly sliced)

A

30g unsalted butter

200ml milk

100ml heavy cream (40% milk fat)

70g chopped chocolate (chopped)

120g eggs

40g granulated sugar

1 medium orange (grated zest, flesh removed)

(Optional) 1 tablespoon brandy

30g coarsely chopped chocolate (for topping)

1 tablespoon demerara sugar (*)

*Demerara sugar

Preparation:

Lightly butter a baking pan with unsalted butter (not listed).

Preheat oven to 160°C.

★Best before date for sweets

Serve within the same day of making.

★Storage Method and Refrigerate

Place in a storage container and refrigerate for approximately 2 days.

[Recipe]

1: Place ingredients A in a saucepan over low heat. Once the butter has melted, remove from heat. Add chocolate A and let cool.

2: Beat eggs in a bowl, add granulated sugar, and whisk together. Add orange zest.

3: Mix ingredients 1 with a whisk, melt the chocolate, then gradually add it to ingredient 2 and gently mix. Add brandy, if desired.

4: Cut off the crusts of the bread, cut it diagonally, and divide it into 4 equal parts. Arrange the slices in a tray, overlapping each other. Sprinkle the orange pulp and chocolate topping B evenly, sandwiching them between the slices.

5: Pour ingredients 3 over ingredients 4 and let it sit for about 30 minutes until the egg mixture is absorbed into the bread. Sprinkle with demerara sugar and bake in a preheated oven for about 35 minutes, until risen and crispy. Serve warm.

[Memo]

- It's also delicious with cold cream on top.

- You can also use brioche instead of bread.

*The baking tray used is a Noda enamel baking tray (24.2cm long x 19.6cm wide x 3.5cm high). You can use any oven-safe baking tray of a similar size.