Chocolate Orange Bread and Butter Pudding

This comforting winter treat will warm your heart. Serve with more cream to get the best results.

  • 1 hr 20 mins
  • Serves 8
  • Vegetarian
  • Beginner


  • 600 ml Yeo Valley semi-skimmed milk
  • 600 ml Yeo Valley double cream
  • 1 tsp Vanilla paste
  • 100 g Golden caster sugar
  • 1 Terry’s chocolate orange
  • 4 Free-range eggs
  • Leftover bread – we used chocolate brioche, croissants & white bread
  • 4 Tangerines – zest of. Juice of 1 tangerine


  1. Start by warming your milk, 300ml of cream, vanilla paste & sugar until warm but not boiling. Add segments of the chocolate orange and stir until melted.
  2. Add your eggs one by one, whisking thoroughly between each.
  3. Zest the tangerines into the cream & then the juice of one.
  4. Roughly chop or tear your bread into similar chunky sized pieces & place in your baking dish.
  5. Pour over the chocolate cream mixture & leave to soak for around 30 minutes.
  6. Sprinkle lightly with sugar & place in an oven preheated to 170 for 35 minutes.
  7. Remove from the oven & eat immediately. We served ours with more cream.

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