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Baking & Desserts

Choc-Orange ‘Bread and Butter’ Pudding

Prep 10 mins. /Cook 5 mins.

Makes 1kg

Easy

Choc-Orange ‘Bread and Butter’ Pudding

Ingredients

8 slices brioche loaf

80 g (about 1/3 cup) Western Star Spreadable Original Soft LEARN MORE

1/2 cup orange or blood orange marmalade

600 mL Western Star Thickened Cream, plus extra, to serve LEARN MORE

4 eggs

1/2 cup brown sugar

100 g dark or milk chocolate, chopped into chunks

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Method

Preheat oven to 160°C/145°C fan forced.

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Spread both sides of the brioche slices with the Spreadable, then spread only one side of each slice with the marmalade. Cut each slice in half and place overlapping, marmalade side up, into the base of a round 8-cup capacity baking dish.

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In a bowl whisk together the cream, eggs, brown sugar and vanilla then pour over the bread. Dot the chocolate chunks among the brioche slices, then stand for 10 minutes.

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Bake for 50-60 minutes or until the custard has just set. Serve warm with extra cream.

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IN THIS RECIPE

Spreadable Original Soft

We’ve taken the five-star Western Star taste you know and love and made it soft and spreadable. Ideal for sandwiches, toast, pancakes and more.

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