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.

Overhead image of chocolate orange bread and butter pudding in a white dish, set on a wooden board. The pudding has orange slices on top and a spoonful is being taken. There are orange slices and an orange napkin around the dish.
Jump to:

I love an old-school style pudding. Treacle sponge, apple pie, sticky toffee pudding, trifle – I could eat them all, one after the other.

Bread and butter pudding definitely falls into that category, and it was a hard decision as to whether I should publish an original version, or whether to go with chocolate.

Chocolate’s always going to win though. Especially chocolate orange.

This recipe is from my ‘It’s all about Dinner book‘.
I know – this is a dessert, not a dinner. But I couldn’t resist adding just a few desserts in there.

So what do we need….

📋 Ingredients for Chocolate Orange Bread & Butter Pudding

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP I’ve got mixed citrus peel in here – to give it a bit of a festive feel. If you wanted to add in more dried fruit, cranberries, raisins and dried blueberries all work great.

🍽️ What to serve it with

  • Vanilla Ice Cream
  • Fresh Double Cream
  • Thick and creamy custard.

I love how the chunks of chocolatey bread almost look like miniature chocolate brownies!

The full recipe with ingredient quantities and step-by-step instructions are below.
Let me know if you make it. I love reading your comments ❤️️


Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Chocolate Orange Bread & Butter Pudding Recipe

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.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Course Dessert

Cuisine British

Servings 8 – 10

Calories 496 kcal

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 (¾ cup) candied peel chunks, 100 g (⅔ 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 ¼ 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 (½ 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 (½ 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

✎ Notes

Dried fruit tip
Swap out the peel and/or the sultanas for different types of dried fruit. Cranberries, raisins and dried blueberries all work great.
Make Ahead
You can make the Bread & Butter Pudding ahead – right up to the point just before you put it in the oven.
  1. Cover the baking dish with clingfilm and refrigerate for up to a day.
  2. Then remove the clingfilm and cook as per the instructions in the recipe card (you can do this straight from the fridge).

Leftovers
Allow 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.

Nutrition

Calories: 496kcalCarbohydrates: 58gProtein: 8gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 124mgSodium: 207mgPotassium: 365mgFiber: 4gSugar: 37gVitamin A: 730IUVitamin C: 8mgCalcium: 136mgIron: 3mg

Keywords chocolate orange, winter food

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More


More Cakes, Desserts & Treats

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.





Source link

Share.
Leave A Reply

© 2024 The News Times UK. Designed and Owned by The News Times UK.
Exit mobile version