Choc Orange Bread Butter Pudding Recipes

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CHOC ORANGE BREAD & BUTTER PUDDING



Choc Orange Bread & Butter Pudding image

Make and share this Choc Orange Bread & Butter Pudding recipe from Food.com.

Provided by English_Rose

Categories     < 4 Hours

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 11

1 loaf brioche bread
3 ounces dark chocolate, good quality, at least 70% cocoa solids
1 ounce raisins
2 tablespoons orange-flavored liqueur
2 ounces unsalted butter (optional)
1 1/2 ounces marmalade
2 1/8 cups milk
2 1/8 cups heavy cream
4 tablespoons superfine sugar
4 egg yolks
1/2 orange, juice

Steps:

  • Soak the raisins in the liquor for 1 hour, reserving the liquor for the custard mix. Thinly slice loaf and butter ( this is optional, I don't always butter bread if using brioche, keeps calories down!).
  • Layer brioche in an oven dish scattering in the raisins and pieces of chocolate in between layers.
  • Make the custard by gently heating the milk and cream, add the reserved liquor and orange juice, add to the yolks and sugar whisking as you go.
  • Pour over brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 300F for 35-40 minutes After 20 mins brush on warmed marmalade and return to the oven to finish cooking.
  • If required you can finish under a hot broiler to caramelize marmalade. Serve with heavy cream.

Nutrition Facts : Calories 1013.6, Fat 47.6, SaturatedFat 27.8, Cholesterol 238.2, Sodium 962.8, Carbohydrate 125.7, Fiber 7, Sugar 21.3, Protein 28.3

ORANGE-CHOCOLATE BREAD PUDDING



Orange-Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
1 1/2 cups sugar, plus more for sprinkling
1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed
3/4 cup plus 2 tablespoons bourbon
2 large eggs plus 6 egg yolks
12 cups day-old challah bread cubes
4 tablespoons unsalted butter, plus more for greasing
3/4 cup bittersweet chocolate chunks
Pinch of salt
3/4 cup heavy cream

Steps:

  • Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
  • Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
  • Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

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