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    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
    3 eggs


    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.





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