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How to Make Chocolate Orange Brioche Bread Pudding

*SPONSORED POST: This is a featured post for Western Star; a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Western Star and our own opinions. Find out more about the full range of Western Star products.

How to Make Chocolate Orange Bread Pudding

Winter is here and with it comes the season for delectable warming desserts and for us, there’s nothing quite like taking a classic and putting a special little spin on it.

If you love the Jaffa flavour combination of chocolate and orange, then this pudding is set to become your favourite this season.  And it’s oh, so easy!

Top tips on how to make a chocolate orange bread pudding
  1. Pick up a loaf of pre-sliced brioche bread. Brioche is readily available in most supermarkets these days. It has a lovely soft texture, however you can substitute for white bread if you prefer or if you can’t find brioche
  2. We recommend using pre-sliced bread as it will ensure more even cooking
  3. To assemble, spread the slices on both sides with Western Star Spreadable, then spread only one side with marmalade, cut into triangle halves and place marmalade side up, overlapping into a baking dish. Those crusts will get a lovely little crunch to them too
  4. Make your custard in a jug and be sure to pour evenly from front to back over the bread, dot the pudding with chocolate chunks and then let stand for 10 minutes to allow the bread to soak up the custard

This pudding will take around 50-60 minutes to cook.  Check the pudding at the 50-minute mark to see if custard has just set which you can test by giving the dish a small shake.  If no liquid appears it’s ready. Otherwise cook for a further 10 minutes to be sure.

 

Chocolate Orange Bread Pudding

 

*DISCLAIMER: Western Star is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Western Star and our own opinions. Find out more about the full range of Western Star products.

 

 

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