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- Dish type
- Chocolate pudding
A classic dessert with a chocolate and orange twist!
22 people made this
- 2 tablespoons caster sugar
- 4 tablespoons dark brown soft sugar
- 4 tablespoons unsalted butter, softened
- 2 tablespoons grated orange zest
- 1/4 teaspoon orange juice
- 1 teaspoon ground cinnamon
- 8 slices white bread
- 60g plain chocolate, grated
- 250ml milk
- 250ml double cream
- 3 eggs
MethodPrep:30min ›Cook:30min ›Extra time:1hr › Ready in:2hr
- Mix together the white and brown sugars in a small bowl.
- Pour half the sugar mixture into a separate mixing bowl and blend with butter, orange zest and orange juice. Spread the butter mixture on one side of each slice of bread. Cut each slice of bread in half diagonally. Arrange the bread triangles in an overlapping fashion in a 20cm baking dish with the buttered side down.
- Place the remaining sugar, grated chocolate, milk, cream and eggs into a blender, and blend until thoroughly mixed. Pour the chocolate mixture over the bread, making sure to evenly cover the bread. Cover and refrigerate the prepared dish for 1 hour.
- Preheat an oven to 180 C / Gas 4.
- Bake the bread pudding until golden brown and set, 30 to 40 minutes.
Reviews & ratingsAverage global rating:(8)
Reviews in English (4)
by Avon- status quo PRO
This is a really nice way to use up day old bread. I was confused by the little amount of orange juice called for in this recipe and like the other reviewers felt it needed more. I juiced one fresh orange and got about 1/2 C+ out of it. I also used all of the orange peel called for to give it that nice tart orange taste. The recipe doesn't state when or what step to add the cinnamon so I added it with the sugar/peel/juice. I first put a layer of that on the bottom of the pan, layered the bread, dotted with butter, another layer of the orange sugar mixture and then topped it all off with the egg/milk/cream. Baked for about 45 minutes. I also made a homemade orange sauce to serve with it and topped it off with whipped cream and shaved chocolate. Wonderful, wonderful, dessert.-15 Feb 2011
This is really tasty. I had to try this because I love chocolate and orange paired together. I did use orange extract in the butter mixture instead of orange juice. I also used less about about a 1/3 cup of orange juice and decreased the milk by a 1/3 cup in the milk mixture. I used left over homemade bread that I needed to use before it went bad. I did double this recipe. And I am glad I did. My kids loved this as well. Thanks for the recipe.-16 Feb 2009
I used whole grain bread and soy milk. Due to the density of the bread, I added more milk (3/4 cup). The orange flavor wasn't there! Next time, the 3/4 cup will be of orange juice, so I'm sure we'll taste orange! This is a wonderful tasting chocolate pudding without being super sweet. Thanks for the recipe!-31 Jan 2009
Terry’s Chocolate Orange Bread and Butter Pudding
Hello, fancy seeing you here! It feels like ages since I’ve posted something on the blog. This year Christmas and New Year were absolutely manic. We spent almost 2 weeks at my parent’s house with family visiting most days and parties with friends on the others. There was more prosecco poured than I care to admit and I ate my body weight in cheese. But what’s even more obscene is the amount of chocolate we managed to get through – yet we still seem to have loads left.
How to make a panettone bread pudding
This is a very simple recipe..
- Then all you need to do is sprinkle with sugar and bake at 180C for 40-45 minutes or until the custard is softly set and the top is nice and crisp.
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Very simple and quick recipe. Great way to use up stale bread and very adaptable.
I made this with leftover bittersweet cocoa bread. I made a double batch in a large rectangular shallow baking pan. I used a large flat pan with higher sides for a shallow water bath. I was very careful not to overcook and pulled from oven right at 45 minutes. I served with fresh whipped cream. This was as good as ANY 4 star restaurant chocolate dessert! It was not pudding-esque. It was more of a bittersweet chocolate mousse with a lovely baked topping. Oh, and I added about 2 shots of good whiskey to the chocolate mixture. It really dressed it up!
Sophisticated bread pudding. Could be creamier, to which I added cream and strawberries when serving. Trust me on this: do not add sugar. Let the bittersweet tastes make demands on you. Don't be craven to the cheap tastes of sugar.
A very simple recipe that results in a lovely bread pudding! I used really hard baguette that I had been pushing around our counter for a couple days not wanting to waste it but not having the head to figure out what to do with it. This was perfect! I also added crystallized ginger that had dried out. Just roughly chopped and sprinkled in through the baguette slices before adding the custard (about 1/4c.). You could tweak this recipe a million ways to change it up - add raspberries maybe, love the idea of adding cayenne, lemon zest. I had a bit of custard that wouldn't fit in my dish and I've frozen it to pull out for a quick mini bread pudding whenever I have a bit more bread to use up.
So yummy! Not beautiful to serve to guests, but oh, so good. Added cinnamon & triple sec (grand marnier). Next time might add either ginger or cayenne to spice it up a bit! Definitely comfort food!
This was fantastic. I used 8 oz of ghirardelli semi sweet and 4 oz of bitter sweet chocolate. I used 1 loaf of challah and 2 Italian rolls. I only soaked it for 40min and baked for about 50 minutes. I did dot with butter, it made the top crispy. It turned out perfect. Everyone lived it. This one is definitely a keeper.
This is seriously the best bread pudding recipe. I let the bread soak for two hours and added Heath Bar bits.It's still amazing days later with some vanilla ice cream. YUM!
Delicious! Baked w/o water bath in ceramic Pampered Chef pie baker. Added 1/2 to 3/4 cup extra French bread cubes, but after 45 minutes of baking, very liquidy on the bottom. Silky in some parts, delicious, almost chewy ɼrust'. Definatly making this again! P.S. I used 3 1/2 cups challah cubes, French rustic baguette cubes, and a waffle. Amazing.
I don't know if this is the case with the people who have too much custard, but my experience with these dishes is that the bread needs to be very dry in order to absorb the liquid! I put the bread in a slow oven (200)until the moisture is released and then, when cooled, crumble to crumbs and small pieces. Otherwise you get a texture more like french toast casserole. not bread pudding!
This was good, but instinct told me that 4 cups of bread wouldn't be enough for all that custard, and I was right. I had to bake it a lot longer than the recipe said, and was left with bread pudding on top and regular pudding on the bottom. If you want to try it, up the bread by a large amount, maybe even twice. I'll try another recipe next time.
Phenomenal! The next day after it chilled in the fridge it had a mousse-like consistency.
Incredibly delicious & decadent. I brought this to a party & it was gobbled up & raved over. Iɽ definitely make this again.
DELICIOUS - my boyfriend said this was the best dessert iɽ ever made (and i bake a lot. and really good sutff!) i used fat free half and half and white bread. we ate it w/vanilla icecream . i will def make this again!
A very simple, error proof bread pudding. The texture was perfect and I really liked the chocolate flavor. But with bittersweet chocolate, I think the recipe needed something else. I liked the suggestion of adding grand marnier. Or if making whipped cream, adding orange or lemon zest to it.
This was OK but not great. Next time I am looking for a choc dessert recipe I will try something else.
Very easy and delicious! I also added a teaspoon of cinnamon when I added the vanilla. I forgot the butter bits until I was done cooking so I added it at the end and let the dish sit in the cooling oven. It didn't do anything for the dish so I would skip this step next time.
Fabulous. I upped the amount of bread by about 40% or so and put in a larger baking container--there was still plenty of liquid and the end product was plenty moist and chocolatey. I let it soak 1.5 hours, and Iɽ still let it soak longer next time, maybe 2-3 hours or so. Fabulous and rich. Do not skimp on the quality of chocolate. I served this with the Irish Cream Sauce listed on another bread pudding recipe on this site, and it was a great combo. Will make again.
The best bread pudding I have ever had - hands down! Treat yourself with fresh whipped cream, you're in for a fabulous desert!
I ended up with a lot of liquid - could be the size of the eggs (farm fresh, some very large) or that the type of bread was not dense enough (brioche rolls). As a result, I had to increase the cooking time by 30 minutes and still had a lot of uncooked custard mixture at the bottom of the dish, though the bread was saturated. Considering two modifications for next time: 1. will use a baguette, per the recipe, though I loved the texture and soft flavor of the brioche rolls 2. I might cook the custard until just starting to thicken before adding it to the bread. I should also mention that I, too, did not dot the top with butter before baking. I fail to see what might have been gained with that step. This was incredible served warm, with a scoop of vanilla ice cream.
This recipe was fantastic and very easy to make. 2 additions: I added 1+ tsp of grand marnier when adding the vanilla and it added a nice richness. I also skipped the butter step at th end and it was just as fabulous.
We love this recipe. Have used sourdough baguette. The contrast between the chewy crusts and goey pudding underneath is wonderful. Topped it with vanilla ice cream and caramel sauce. Everyone always asks for this recipe.
Yum. Really good. It comes out with a bread top and a pudding bottom. Excellent and not so difficult at all.
Very easy, guests impressed, and above all, DELICIOUS with mimimal work involved!
Recipe Exchange: Chocolate Orange Bread
My absolute favorite flavor to pair with chocolate is orange. It always has been. Maybe that comes from receiving a chocolate orange in my stocking each Christmas as a child. Whatever the reason, that flavor combination has stuck with me as a favorite through my childhood and into my adult years.
I knew for this swap I wanted to make something with chocolate and orange together. I took a simple cinnamon swirl bread recipe, loaded it up with orange zest, and substituted chocolate chunks for the cinnamon mixture. Served toasted with a dab or marmalade on it, this bread is magic on my taste buds!
I baked it in four small loaf pans (the directions are for one loaf). Because I thought they would be cute as gifts this way. All you&rsquod need to do is dive the dough into 4 equal parts, then roll into out into smaller rectangles. I just kind of eyeballed it. If you&rsquore concerned about what size, you could probably just stir the chocolate straight into the dough instead of rolling it in.
Check out Jamie&rsquos recipe for Rolo Stuffed Chocolate Cookies. YUM! Rolos are one of my favorite indulgent treats.
A Bread Pudding To Brag About
Grease a 9-inch square baking dish with the butter and dust with 4 1/2 teaspoons of the sugar.
Whisk together the eggs, cream, brown sugar, remaining 1/4 cup of sugar, syrup, and vanilla in a large bowl.
Add the pecans, orange juice, zest, brandy, ginger, cinnamon, and nutmeg, and mix well.
Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.
Pour into the prepared pan, and bake until the pudding is set in the center and golden, about 1 hour.
Remove from the oven and cool for 10 minutes. To serve, cut into equal portions and top with the Espresso Creme Anglaise.
Note: If you don't have day old bread, use fresh bread, just don't soak it as long.
Espresso Creme Anglaise, Method follows
Bring the cream to a gentle boil in a medium saucepan. Remove from the heat.
In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored.
Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder, and cinnamon.
In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 2 to 3 minutes.
Remove from the heat and strain into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon.
Add the brandy and vanilla, and stir to blend.
Serve immediately. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
Chocolate Orange Bread Pudding
Chocolate bread pudding made with pure chocolate milk and topped with caramelized oranges.
- 2 cups Chocolate Milk
- 1 Tablespoon Butter, Plus More For Greasing The Dish
- 3 ounces, weight Dark Chocolate
- 12 Thick Slices Of Challah Bread
- 1 Large Orange, Peeled And Halved
- 2 Large Eggs
- ½ cups Sugar
- ½ teaspoons Vanilla Extract
- ½ cups Powdered Sugar, For Dusting
Preheat the oven to 350ºF. Butter an 11-inch baking dish and set aside.
In a small saucepan, heat the milk, butter and chocolate, stirring until melted and combined. Turn off the heat. Slice the bread into thick slices and roughly tear pieces to fit in the baking dish. Lay one layer on the bottom of the dish and sprinkle some chopped orange on top.
Proceed to layer the bread in the dish like this until you are almost level with the top. In another bowl, whisk together the eggs, sugar and vanilla until well mixed and starting to turn light in color, about 5 minutes.
Pour about 1 cup of the hot milk mixture into the eggs and whisk until mixed. Add some more milk and whisk gently. Repeat until all of the milk has been added to the egg.
Pour the mixture over the bread, making sure to cover all of it. Let sit for 10 minutes. Bake for about 35 minutes or until puffy and springy in the middle. Transfer from the oven to a preheated broiler and heat until the oranges begin to brown.
Let cool for at least 20 minutes. Dust generously with powdered sugar and serve.
Chocolate + Orange Bread Pudding (A.K.A. Easiest Bread Pudding Ever)
The day I made this was one of those days. I haphazardly made a bread dough in the morning. Failure. I made it again. Then I accidentally baked it in the oven in the bowl it was proofing in. Failure. I needed something that was easy. Eyes closed with a fragmented brain easy. And comforting. Something that took me far away from my rogue doughs and to do list. That’s where a Lindt EXCELLENCE bar of the Intense Orange variety came in. First, I ate a square, calmed down, and thought of how to rescue my baking day. The complex flavors inspired me. My mother always put those chocolate oranges that you smash and eat the wedges in our stockings as a kid. Chocolate orange is the flavor of the Christmas and childhood all rolled in to one. But I’ve since grown out of milk chocolate (nothing against it, love the stuff, but nine times out of ten I go for the complex, dark stuff), and I prefer the thin & impossibly silky melt of Lindt EXCELLENCE bars. I buy them compulsively on a weekly basis (along with their Lindt LINDOR white chocolate truffles which is an obsession of mine for another post…long story short I’ve been a very vocal detractor of white chocolate until I met those truffles.) The chocolate, memories of Christmas, and my favorite amongst southern iconic desserts came together in my mind. And that’s how the easiest, most delicious bread pudding I’ve ever had the pleasure of eating came into being. Some Lindt along with a little desperation. And pointedly southern hunger.
I’ve always eaten Lindt, but recently I had the opportunity to visit their head quarters and factory. It was a real life Willy Wonka experience. But instead of Willy Wonka it was their kind, charismatic CEO and instead of schnozberries it was more truffles than I have ever eaten in my life. And it was falling in love with white chocolate, something I never thought would happen. When they first reached out, I immediately researched them. What I found was a company that gives back, ethically sources their cacao, and retains an intensely human heart & passion despite how they’ve grown over the past century. Well, far more than a century. They started making chocolate in Switzerland in 1845. They know what they’re doing.
They introduced us to the concept behind all their brands from EXCELLENCE to LINDOR to HELLO, and while I didn’t need to be sold on their chocolate, it was inspiring to hear the moments they envision their chocolates creating in people’s lives. I’m always going on about carving out time, making moments. A square of Lindt EXCELLENCE slowly melting in your mouth (I like to make it last) is one of those moments. One that sort of suspends space time & takes you into yourself and quite the world around you. Chocolate is mysterious like that. And their bars engage all of your senses. They defeat distraction. So much so that they actually make a great option for a wine pairing (or in my case and equally amazing a tea pairing…which I got to experience while in New Hampshire visiting them).
I didn’t want to disguise the experience of their chocolate in a recipe, but rather, I wanted to amplify it. So I turned up the volume on the orange with zest, juice, essence, and orange liquor and kept the rest very, very simple. The only spice I ended up using was a little bit of nutmeg to highlight the nutty bits of almond in the bar. I was going to use cinnamon, but it was just too much. I needed the chocolate to sing. Secondly, I needed it easy. Insanely easy. So easy you can’t believe it’s going to be amazing. And that’s what this is. You can make it on your worst day. We all need something like that in our arsenal. Something impressive that induces those wide eyes when people taste it and requires no brain power at all. You don’t even have to separate a single egg. Just make sure you get a decent loaf of challah. Brioche would work well too. If you’re not having one of those days (or, ahem, weeks) you could certainly bake your loaf from scratch like a wizard. But a fine loaf from the bakery is what I used here. No shame in that. Bakeries exist for a reason.
So! Without further ado, get thee to the recipe. This is going to make multiple appearances on my holiday tables this season. It’s luxury, nostalgia, and ease. What could be better for both the most festive and busiest time of the entire year? Nothing, y’all. Nothing. All I can say is get a bar of this and make it, like, yesterday. It’s that good. My parents, who, being southern, are bread pudding connoisseurs, said it was a 10. That’s something.
Dorie Greenspan's Chocolate Bread Pudding
- Quick Glance
- Quick Glance
- 30 M
- 1 H, 45 M
- Serves 8
Ingredients US Metric
- 12 ounces bread, such as brioche, challah, or white, preferably stale
- 1/2 cup moist, plump raisins, dark or golden or dried cherries (optional)
- 3 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 4 large egg yolks
- 1/2 cup granulated sugar
- 6 ounces bittersweet chocolate, finely chopped
Have ready a 9-by-13-inch baking dish as well as a roasting pan big enough to hold the baking pan. Line the roasting pan with a double thickness of paper towels.
Cut the bread into 1-inch cubes. If the bread is day-old, put it and the raisins or cherries, if you are using them, into the baking pan. If it isn’t stale, spread it out on a baking sheet lined with parchment or a silicone mat and bake in a 350°F (175°C) oven for 10 minutes to dry out and then toss into the pan with the fruit.
Bring the milk and cream just to a boil in a small saucepan.
Fill a teakettle with water and put it on to boil. When the water boils, turn off the heat. Meanwhile, whisk the eggs, yolks, and sugar together in a bowl. Still whisking, slowly drizzle in about a 1/4 of the hot milk mixture—this will temper, or warm, the eggs so they don’t curdle. Whisking all the while, slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it’s melted and the custard is smooth. Rap the bowl against the counter to pop any bubbles that might have formed and then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.
Center a rack in the oven and preheat the oven to 350°F (175°C).
Put the baking dish holding the unbaked pudding into the roasting pan, and then slide the pan setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, until the pudding is uniformly puffed, the top is dull and dry, and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and let it cool. You could serve this pudding warm, but it’s better at cool room temperature or even chilled—it also cuts better when it’s cold. Serve the pudding simply with a dusting of confectioners’ sugar, if desired.
A La Mode
Try this dessert dolloped or topped with chocolate sauce, or whipped cream, crème fraîche, or crème anglaise flavored with vanilla or rum or Grand Marnier or brandy.
Recipe Testers' Reviews
While this chocolate bread pudding isn’t a pretty dish, it sure does taste good. I used challah bread and dried cherries for my recipe. Next time I’ll add more cherries because I felt the recipe was just so-so if you didn’t get a dried cherry in each bite. There’s just something about the taste of the cherry that makes the flavor so much better. While a teakettle would’ve been ideal for making the water bath, I don’t own one. However, my pot of boiling water and a measuring cup worked just fine.
Just like a little kid, I couldn’t wait for it to cool to room temperature. I waited a little bit, then just had to try some while it was warm. I was concerned when I saw bread that wasn’t soaked with the chocolate mixture. Then I looked at the photo of the one Dorie made and hers was the same way. That made me feel better.
My personal preference is to eat it warm. I didn’t like it as much when it was room temperature or chilled. But, serve it warm with a drizzle of caramel or hot chocolate sauce and a dollop of whipped cream and it puts this dish over the top. Next time I’ll make an alcohol-infused crème anglaise and try it that way, though I’ll always eat it warm.
HUNGRY FOR MORE?
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I’ve made a similar chocolate bread pudding with some significant additions: rum-and-bourbon-soaked raisins, dates and dried figs. All cream, no milk 7 eggs brioche bread semisweet chocolate chips dark-brown sugar Guittard cocoa powder, cinnamon vanilla extract 9吉 casserole dish and no water bath. I call it my “Killer Chocolate Bread Pudding”. It is by far the best bread pudding I’ve ever made. But it can be too much for some people. I may try this recipe just for comparison. Thanks again for your wonderful blog, David.
The Rodster, your bread pudding sounds ridiculously awesome! I have to make it soon.
Chocolate Bread Pudding
Bread pudding—that magical combination of milk, cream, eggs and yes, bread—is so incredibly versatile. It's basically a sweet or savory casserole that can be served at breakfast or dessert.
Bread puddings are sometimes called stratas, but there is a technical difference. Stratas contain more eggs than cream and are more likely to be savory. Bread puddings tend to be sweet and have a custard-like texture. But, whatever you call them, this act of transforming stale bread and a few basic ingredients into baked deliciousness is wonderfully satisfying.
Equally wonderful is the fact that bread puddings are easy to make and can even be assembled the day before, then baked the day they need to be served. Who doesn't love a make-ahead dessert when planning a dinner menu?
This version doubles down the chocolate flavor, using both cocoa powder and chocolate chips. The bread pudding benefits from an extra-special touch from melted chocolate poured over the top after the casserole bakes. The end result is creamy, gooey, and oh-so irresistible.