Chocolate & Orange Bread & Butter Pudding.

Fri, 8 September 2017

INGREDIENTS

2 x 225g pkts Butter Croissants

50g butter, at room temperature

50g Orange Marmalade

125ml Cream

150g Dark Chocolate Drops

3 eggs

2-3 tbsp Caster Sugar

500ml Milk

1 Orange Zest

 

METHOD

1.       Preheat oven to 180°C

2.       Cut the croissants in half horizontally, spread cut sides of the croissants with butter and Marmalade

3.       Arrange the croissant, cut-side up and overlapping slightly, over the base of an ovenproof dish

4.       Heat the cream in a saucepan over medium heat, for 2-3 minutes or until heated through

5.       Add half the dark chocolate. Set aside for 2-3 minutes or until the chocolate melts. Allow to cool slightly

6.       Whisk the eggs, sugar, milk and orange zest until well combined. Add the chocolate mixture, whisking constantly, until combined

7.       Top the croissants with the remaining chocolate, pour over the egg mixture, allow to sit for 10 minutes

8.       Place the dish on a baking tray and bake for 40-45 minutes or until the custard is just set

9.       Serve with orange segments and whipped cream.