Baking & Desserts
Choc-Orange ‘Bread and Butter’ Pudding
Prep 10 mins. /Cook 5 mins.
Makes 1kg
Easy
Choc-Orange ‘Bread and Butter’ Pudding
Method
- Preheat oven to 160°C/145°C fan forced.
- 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.
- 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.
- Bake for 50-60 minutes or until the custard has just set. Serve warm with extra cream.
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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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.