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Serves
US | Metric
Ingredients
  • 1 chocolate orange brioche
  • 150 g brandy butter
  • 150 ml milk
  • 10 ml vanilla extract
  • 2 egg yolks
  • 50 g sugar
Clementine syrup
  • Juice of 4 clementines
  • 2 tbsps sugar
Chocolate orange bread and butter pudding Chocolate orange bread and butter pudding
Chocolate orange bread and butter pudding
The ultimate winter dessert
Prep 15 minutes
Total 1 hour

Preheat the oven to 160℃ . 

  1. Place the milk and vanilla extract into a pan on a medium heat, whilst the milk is heating up whisk together the egg yolks and sugar until thick and place. Once the milk starts bubbling around the edges pour 3/4 of the milk over the egg yolks ands whisk together. 
  2. Pour back into the saucepan onto the remainder of the milk and keep stirring for a couple of minutes on a medium heat until it starts to thicken then place to the side. 
  3. Line a terrine mould with baking parchment, slice the bread into thin even layers and spread with the brandy butter on one side. Place 2 slices of bread on the bottom followed by a thin coating of the custard. Place two slices of bread on top and repeat the process until all the bread has been used. 
  4. Place a piece of baking parchment on top and place in the oven for 30 minutes. Place another terrine mould on top and press down, apply a weight on top I used some tins of beans and place in the fridge until cooled down. 
  5. For the clementine syrup place the clementine juice and sugar into a pan and reduce by half, leave to cool down.
  6. Remove the bread and butter from the mould and slice into the desired amount of portions you want, microwave individually for 1 minute. Drizzle with the clementine syrup and enjoy. 
Chocolate orange bread and butter pudding Chocolate orange bread and butter pudding
Chocolate orange bread and butter pudding
The ultimate winter dessert
favorite
print
like
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 chocolate orange brioche
  • 150 g brandy butter
  • 150 ml milk
  • 10 ml vanilla extract
  • 2 egg yolks
  • 50 g sugar
Clementine syrup
  • Juice of 4 clementines
  • 2 tbsps sugar

Preheat the oven to 160℃ . 

  1. Place the milk and vanilla extract into a pan on a medium heat, whilst the milk is heating up whisk together the egg yolks and sugar until thick and place. Once the milk starts bubbling around the edges pour 3/4 of the milk over the egg yolks ands whisk together. 
  2. Pour back into the saucepan onto the remainder of the milk and keep stirring for a couple of minutes on a medium heat until it starts to thicken then place to the side. 
  3. Line a terrine mould with baking parchment, slice the bread into thin even layers and spread with the brandy butter on one side. Place 2 slices of bread on the bottom followed by a thin coating of the custard. Place two slices of bread on top and repeat the process until all the bread has been used. 
  4. Place a piece of baking parchment on top and place in the oven for 30 minutes. Place another terrine mould on top and press down, apply a weight on top I used some tins of beans and place in the fridge until cooled down. 
  5. For the clementine syrup place the clementine juice and sugar into a pan and reduce by half, leave to cool down.
  6. Remove the bread and butter from the mould and slice into the desired amount of portions you want, microwave individually for 1 minute. Drizzle with the clementine syrup and enjoy.