Orange-scented bread and butter pudding

Cooking Appetiziers Orange-scented bread and butter pudding

Beautiful slices of fruit brioche make classic bread and butter pudding into a decadent dessert.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 160C (140C fan-forced). Lightly grease an 8-cup capacity ovenproof dish. Set the 2 crusts aside for another use and spread brioche with butter. Cut in half diagonally. Arrange half the brioche into prepared dish, overlapping slightly, and sprinkle with the 3/4 of the chocolate.
  2. Whisk eggs, milk, cream, sugar and zest together in a large jug. Slowly pour half the egg mixture over the brioche in the dish. Arrange remaining brioche on top and pour remaining egg mixture over to cover completely. Sprinkle with nutmeg, demerara sugar and the remaining chocolate.
  3. Bake for 35-40 mins, until set and golden brown on top. Stand for 10 mins before serving.

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500g Toscano Sliced Brioche Fruit Loaf
60g soft butter
100g Coles Brand Dark Chocolate, chopped
5 eggs
625ml milk
300ml thickened cream
1/3 cup caster sugar
2 tsp orange zest, finely grated
1 good pinch ground nutmeg
1 tbsp demerara sugar

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Appetiziers
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