Chocolate Orange Bread and Butter Pudding

Ingredients

• 200 g brioche (all butter for preference)
• 50 g butter
• 120 ml double (heavy) cream
• 120 ml milk
• 2 eggs
• 2 tbsp sugar (I prefer golden caster)
• 2 tsp vanilla extract
• 4 tbsp chocolate chips
• 2 juicing oranges (zest only)

Instructions

1. 1

   First, melt the butter and use it to grease the pudding dish. Set the remainder aside to drizzle the pudding later.

2. 2

   Slice the brioche into thick slices, allowing the loaf to bounce back between each slice. Cut the slices into cubes.

3. 3

   Layer the brioche in the dish, scattering over about two thirds of the chocolate chips.

4. 4

   Mix together the eggs, milk, sugar, cream and vanilla, beating well to break up the eggs and combine to make a custard. Grate the orange zest into the custard with a fine zester.

5. 5

   Pour the custard over the brioche. Press the brioche into the custard very lightly with the back of a fork to encourage it to soak up the liquid without knocking all the air out. Allow time for the custard to soak in (about 30 minutes is perfect).

6. 6

   Preheat the oven to 180° C / 170° C fan / Gas 4 / 350° F.Scatter the remaining chocolate over the top and drizzle the last of the butter over the brioche.

7. 7

   Bake the pudding for about 30 minutes until puffed up and golden, and cooked through. Serve hot.