Rich, chocolatey and zesty, this chocolate orange bread and butter pudding is a twist on the classic, with a sweet, crisp exterior and a beautiful soft-and-tender centre.
I love an old-school style pudding. Treacle sponge, apple pie, sticky toffee pudding, trifle – I could eat them all, one after the other.
Bread and butter pudding definitely falls into that category, and it was a hard decision as to whether I should publish an original version, or whether to go with chocolate.
Chocolate’s always going to win though. Especially chocolate orange.
This recipe is from my ‘It’s all about Dinner book‘.
I know – this is a dessert, not a dinner. But I couldn’t resist adding just a few desserts in there.
So what do we need….
📋 Ingredients for Chocolate Orange Bread & Butter Pudding
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP I’ve got mixed citrus peel in here – to give it a bit of a festive feel. If you wanted to add in more dried fruit, cranberries, raisins and dried blueberries all work great.
🍽️ What to serve it with
- Vanilla Ice Cream
- Fresh Double Cream
- Thick and creamy custard.
I love how the chunks of chocolatey bread almost look like miniature chocolate brownies!
The full recipe with ingredient quantities and step-by-step instructions are below.
Let me know if you make it. I love reading your comments ❤️️
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Chocolate Orange Bread & Butter Pudding Recipe
Ingredients
- 300 g (10.5 oz) white bloomer-style bread
- 3 tbsp unsalted butter
- 100 g (3/4 cup) candied peel chunks
- 100 g (2/3 cup) sultanas
- 240 ml (1 cup) full-fat milk
- 300 ml (1 1/4 cups) double (heavy) cream
- 1 tsp vanilla extract
- 4 egg yolks
- 100 g (1/2 cup) light brown sugar
- 2 tbsp cornflour (cornstarch in USA)
- 1 tsp Valencian orange extract
- 150 g (5.3 oz) dark chocolate roughly chopped
- 80 g (1/2 cup) chocolate chips (milk or dark – I use milk chocolate)
- 1 orange sliced into half-moons
- 1 tsp confectioners' sugar sifted
Instructions
- Grease a large casserole dish (I use an oval 28cmx25cm dish).
- Slice the bread into 2.5cm (1 inch) thick slices and spread with the butter, then cut each bread slice into 2.5cm (1 inch) chunks.300 g (10.5 oz) white bloomer-style bread, 3 tbsp unsalted butter
- Arrange the bread chunks in the casserole dish and sprinkle over the candied peel and sultanas, then put to one side.100 g (3/4 cup) candied peel chunks, 100 g (2/3 cup) sultanas
- Heat the milk, cream, and vanilla extract in a pan until almost boiling, then turn off the heat.240 ml (1 cup) full-fat milk, 300 ml (1 1/4 cups) double (heavy) cream, 1 tsp vanilla extract
- To a jug, add the egg yolks, brown sugar, and cornflour and mix together.4 egg yolks, 100 g (1/2 cup) light brown sugar, 2 tbsp cornflour
- While stirring, using a whisk, add a splash of the hot milk mixture to the egg-sugar mixture. Continue to add the milk to the eggs, a splash at a time, while stirring with the whisk, until the milk has all been added.
- Give the milk pan a wash to remove any milk residue, then pour the milk and egg mixture back into the pan. Heat over a medium heat, whilst slowly stirring with a whisk, until the mixture thickens.
- Turn off the heat and stir in the orange extract and dark chocolate. Stir until the chocolate melts.1 tsp Valencian orange extract, 150 g (5.3 oz) dark chocolate
- Spoon the chocolate mixture over the bread in the casserole dish and mix it together to coat the bread.
- Leave to sit for 30 minutes. Meanwhile, preheat the oven to 175C/350F (fan).
- Sprinkle the chocolate chips over the bread mixture, then place the dish in the oven for 25-30 minutes, until the edges of the bread are crisp.80 g (1/2 cup) chocolate chips
- Remove from the oven, arrange the orange slices on top and sift the confectioners' sugar on top. Serve on its own or with ice cream.1 orange, 1 tsp confectioners' sugar
Video
Notes
- Cover the baking dish with clingfilm and refrigerate for up to a day.
- Then remove the clingfilm and cook as per the instructions in the recipe card (you can do this straight from the fridge).
Reheat in individual portions in the microwave (about 1-1.5 minutes, until piping hot). Nutritional information is approximate, per serving, based on this recipe serving 10 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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