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.
More Baking & Desserts recipes
Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.