Chocolate Orange Bread and Butter Pudding
This comforting winter treat will warm your heart. Serve with more cream to get the best results.
Ingredients
- 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
Try it with...
Method
- 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.
- Add your eggs one by one, whisking thoroughly between each.
- Zest the tangerines into the cream & then the juice of one.
- Roughly chop or tear your bread into similar chunky sized pieces & place in your baking dish.
- Pour over the chocolate cream mixture & leave to soak for around 30 minutes.
- Sprinkle lightly with sugar & place in an oven preheated to 170 for 35 minutes.
- Remove from the oven & eat immediately. We served ours with more cream.
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