Chocolate Orange Bread and Butter Puddin
Source of Recipe
List of Ingredients
Chocolate Orange Bread and Butter Pudding
Prep Time Upto 48 hrs
Cooking Time 45 mins
9 x 5mm thick slices of 1 day old white bread, crust removed and cut into triangles (4 triangles per slice)
150 g dark continental chocolate (75% cocoa solids)
425 ml whipping cream
100 g caster sugar
75 g unsalted butter
1/2 tsp cinnamon
Zest and juice of 1 small orange
Place the chocolate, cream, sugar, butter and cinnamon in a bowl above
a pan of boiling water. Once all ingredients in bowl have melted, remove
from heat and stir well. Add the orange juice and zest and stir well. Whisk
the eggs in a bowl and pour the chocolate mixture over them. Blend well
and poor half of the mixture into an oven proof dish.
Place half the bread so that each slice overlaps the other over the top of
the chocolate mixture. Cover the bread with more chocolate mixture.
Make another layer using up the remaining bread. Pour the remainder of
the chocolate mixture so it covers the final bread layer. Cover with clingfilm
and chill in a refrigerator for at least 24 hours but ideally 48.
When required, remove the clingfilm and cook in a pre-heated oven at
180C for about 35 minutes until the top is crisp and inside still soft.
Leave to stand for 10 minutes before serving.