Chocolate Orange Bread & Butter Pudding
with Brioche Bread and Orange Zest | Serves 2
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.
Ingredients
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
Utensils
Instructions
a) Zest and juice the orange into a small saucepan.
b) Add the creme fraiche, sugar, unsalted butter and two thirds 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, add the eggs (see pantry for amount) to the chocolate custard mixture and whisk to combine.
c) Soak the slices of bread in the chocolate custard, 10-15 secs each. Lay each piece vertically in the baking dish. Pour any remaining chocolate custard over the bread and leave to soak for at least 30 mins, or ideally 40-60 mins.
a) When the pudding has 10 mins of soaking time remaining, preheat your oven to 200°C/180°C fan/gas mark 6.
b) Sprinkle over the remaining chocolate chips
c) Pop the pudding in the oven until set and slightly crisp on top, 18-20 mins.
d) Once baked, allow to cool before serving.
Enjoy!
