Chocolate Orange Bread & Butter Pudding Recipe by : Yeo Valley www . yeovalley . co . uk
This chocolate orange bread and butter pudding is a great way to use up leftover bread , brioche or croissants .
Serves : 8-10 Ingredients :
• 600ml Yeo Valley semi-skimmed milk
• 300ml Yeo Valley double cream
• 300ml Yeo Valley single cream
• 1 tsp vanilla paste
• 100g golden caster sugar
• 1 Terry ’ s Chocolate Orange
• 4 free-range eggs
• Leftover bread – we used chocolate brioche , croissants and white bread
• 4 tangerines – zest , and juice of 1 tangerine
Method :
1 . Start by warming your milk , cream , vanilla paste and sugar until warm but not boiling . Add segments of the Chocolate Orange and stir until melted .
2 . Add your eggs one by one , whisking thoroughly between each .
3 . Zest the tangerines into the cream and then the juice of one .
4 . Roughly chop or tear your bread into similar chunky sized pieces and place in your baking dish .
5 . Pour over the chocolate cream mixture and leave to soak for around 30 minutes .
6 . Sprinkle lightly with sugar and place in an oven preheated to 170 ° C for 35 minutes .
7 . Remove from the oven and eat immediately . We served ours with more cream .
83