Chocolate Orange Bread and Butter Pudding

Name: Chocolate Orange Bread and Butter Pudding Sharing Dish | with Chocolate Custard Soaked Brioche
Total time: 1 h 40 min
Yield: 2
Cuisine: British
Ingredients: 1 unit(s) Orange; 300 grams Creme Fraiche; 75 grams Caster Sugar; 30 grams Unsalted Butter; 150 grams Chocolate Chips; 4 unit(s) Brioche Hot Dog Buns; 2 unit(s) Egg

Sharing Dish | with Chocolate Custard Soaked Brioche

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Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Elevated with the unbeatable combination of chocolate and orange, this Bread and Butter Pudding is the perfect cosy Christmas treat.

Tags:

Egg(s) not included

Allergens:

Milk

•Soya

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 40 minutes

Cooking time25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Orange

300 grams

Creme Fraiche

(Contains Milk)

75 grams

Caster Sugar

30 grams

Unsalted Butter

(Contains Milk)

150 grams

Chocolate Chips

(Contains Soya May contain Milk)

4 unit(s)

Brioche Hot Dog Buns

(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)

Not included in your delivery

2 unit(s)

Egg

Nutritional information

Energy (kJ)6804 kJ

Energy (kcal)1626 kcal

Fat97.8 g

of which saturates60.3 g

Carbohydrate158.5 g

of which sugars95.5 g

Dietary Fiber4.7 g

Protein26.6 g

Salt0.99 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Small sauce pan

•Oven dish

Instructions

PDF

a) Zest and juice the orange into a small saucepan.

b) Add the creme fraiche, sugar, unsalted butter and 100g of the chocolate chips. Stir on medium heat until the chocolate chips have melted, 3-4 mins.

c) Set aside to cool for 5-10 mins.

a) While the custard cools, slice the hot dog buns widthways to create 2cm thick round slices, approximately 6-8 per bun.

b) Once the custard has cooled, whisk the eggs (see pantry for amount) into the chocolate custard mixture until combined.

c) Soak the slices of bread in the chocolate custard, 10-15 secs each.

d) Lay each piece vertically in an ovenproof dish. Pour any remaining chocolate custard over the bread and leave to soak for at least 30 mins, or ideally 40-60 mins.