Chocolate and Orange Bread and Butter Pudding.
A few notes:
- To be honest, if I made this again I'd double up on the quantity of custard for the same amount of bread- just for a little bit of extra goo, but I'll give you the quantities I actually used.
- This is a great way to use up bread that's past it's best, in fact the dryer the better, for soaking up the chocolatey, eggy goodness.
- As always, feel free to freestyle a bit. Dark chocolate would be divine, and you could absolutely leave out the orange...how about replacing it with a shot or two of rummmm......
You will need
a large oven proof dish, lightly greased
around 3/4 loaf of good quality white bread, cut into 2 cm cubes
Juice of 2 oranges
300ml double cream
2 egg yolks
180g milk chocolate, finely chopped
150g candied orange peel, finely chopped
1 tbsp chocolate chips
icing sugar for dusting
- So first job is to get the oven on to preheat at 180°c.
- Then tumble the cubes of bread into your oven dish and pour over the orange juice so the bread gets a chance to soak it all up.
- Next job...pop the cream into a saucepan and heat slowly until just simmering.
- Meanwhile whisk the egg yolks in a bowl until lighter in colour and thickened.
- When the cream is ready, pour it in a slow, steady stream over the egg yolks, whisking all the time.
- Add the chocolate and peel into the custard and stir so that the chocolate melts.
- Transfer the chocolate custard back into the saucepan and heat slllooooowly for a few minutes, stirring all the time, so the custard thickens a teeny bit.
- Pour the custard over the bread. Mix everything around a bit and poke 'sticking out bits' of bread back in so everything gets a good soak.
- Pop the dish in the oven and bake for 25 minutes until firm and bubbling round the edges.
- When the pud has cooled a bit, sprinkle over the chocolate chips and dust with icing sugar through a sieve.
- Viola...it's carb o clock.