Orange-scented bread and butter pudding

Orange-scented bread and butter pudding

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Beautiful slices of fruit brioche make classic bread and butter pudding into a decadent dessert.

The ingredient of Orange-scented bread and butter pudding

  1. 500g Toscano Sliced Brioche Fruit Loaf
  2. 60g soft butter
  3. 100g Coles Brand Dark Chocolate, chopped
  4. 5 eggs
  5. 625ml milk
  6. 300ml thickened cream
  7. 1/3 cup caster sugar
  8. 2 teaspoons orange zest, finely grated
  9. 1 good pinch ground nutmeg
  10. 1 tablespoon demerara sugar

The instruction how to make Orange-scented bread and butter pudding

  1. Preheat oven to 160C (140C fan-forced). Lightly grease an 8-cup capacity ovenproof dish. Set the 2 crusts aside for another use and spread brioche with butter. Cut in half diagonally. Arrange half the brioche into prepared dish, overlapping slightly, and sprinkle with the 3/4 of the chocolate.
  2. Whisk eggs, milk, cream, sugar and zest together in a large jug. Slowly pour half the egg mixture over the brioche in the dish. Arrange remaining brioche on top and pour remaining egg mixture over to cover completely. Sprinkle with nutmeg, demerara sugar and the remaining chocolate.
  3. Bake for 35-40 mins, until set and golden brown on top. Stand for 10 mins before serving.

Nutritions of Orange-scented bread and butter pudding

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calories: https://schema.org
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