Chocolate and Orange Bread and Butter Pudding

Wasting food is something which I try to avoid doing as much as possible and as a result, lots of the food I eat is made up of odds and ends lying around. Bread and butter pudding is a perfect example of this – it’s a very good way of using up the remains of a loaf of bread that’s starting to go stale. It’s also very easy to personalise as you can swap flavours in and out incredibly easily.

Traditionally, bread and butter pudding was made without the orange and chocolate I use in this recipe. Instead, the bread was buttered before being put in the tin and was then sprinkled with large quantities of raisins (which were often soaked in booze). The custard was also flavoured with nutmeg and vanilla along with other spices. Bread and butter pudding is the modern version of a dish known as whitepot which dates back from the 1500s. This was made with bone marrow instead of butter and sometimes the bread would be substituted out for rice which is what gave rise to rice pudding. This diverged from bread and butter pudding back in the early 1600s when recipe books started listing whitepot and rice pudding as different desserts. The first written recipe for bread and butter pudding didn’t appear until almost 100 years later!

Bread and butter pudding should not be confused with bread pudding although the two do have many similarities. They are both ways of using up stale bread and also both contain cream, eggs and dried fruit. Bread pudding starts to differ as instead of layering up the bread and pouring custard over it, small lumps of bread are mashed into the custard mix before adding brown sugar, lots of spices,dried fruit and peel. This gives rise to a much more homogeneous dessert which is denser than bread and butter pudding would be.

One of the best things about this dessert is its versatility. I have made it on several occasions for people who are lactose free and you can simply replace the cream and milk with dairy free alternatives (of course you also have to check that the chocolate spread doesn’t contain milk either)! If you don’t like chocolate and orange, you can just replace them with other flavours for example, swap the marmalade for strawberry jam and sprinkle fresh strawberries between the layers instead of chocolate. If you feel like splashing out, this can also be made with brioche or croissants instead of plain bread for a super rich, buttery dessert.

 

 

Chocolate and Orange Bread and Butter Pudding

Prep time: 20 mins – Rest time: 10 mins – Cooking time – 45 mins

 

 

1 large loaf thinly sliced white bread – crusts removed

Marmalade

Dark chocolate spread

150g dark chocolate chips (or finely chopped dark chocolate)

5 eggs

1 pint full fat milk

150ml double cream

150g sugar + more for sprinkling

Optional – orange zest

 

 

Preheat the oven to gas mark 5 (1900C).

Butter a large baking dish.

Cut the bread along the diagonal to get large triangles.

Spread a generous portion of marmalade onto some of the triangles – however many it takes to cover the bottom of the dish.

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Sprinkle over a couple of tablespoons of chocolate.

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If you have any large gaps with no bread, just chuck a little bit into the them – it doesn’t have to look neat as everything is covered!

Add another layer of bread, this time with the chocolate spread.

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Sprinkle over some more of the chocolate.

Repeat the above steps until the tin is full remembering to place the top layer in spread side down – do not overfill it as the pudding will over flow in the oven. Try to avoid squishing the bread down too much as the air pockets around will all be filled with the custard.

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Place the top layer, spread side down to give a nice even finish.

 

Put the eggs, milk, cream, sugar and orange zest into a jug and whisk them together.

Pour this over the bread slowly making sure none of the bread on the top is left dry! Try to leave a little room at the top of the tin as the pudding will puff up when baking.

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I mixed some marmalade into the custard for an extra burst of orange.

Sprinkle over a small amount of sugar which will caramelise on the top.

Leave to sit for 10 minutes so the custard can soak into the bread – you can add more if it is all absorbed!

Bake for 40-45 minutes until the top is golden brown and the pudding is puffed up – check it at halfway through and if the pudding is browning too fast, cover the top with some silver foil and return it to the oven.

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This can be eaten warm of cold and heats up wonderfully in the microwave. Serve with cream, ice cream or chocolate sauce.

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Let me know if you try this at home as I love to see what you guys cook! Drop me a tag on Instagram @thatcookingthing. If you are looking for a warming savoury dish to precede this in a meal, look no further than my delicious mushroom risotto or if you fancy having a go at baking some other sweet treats, why not try your hand at my millionaire’s shortbread? Its bound to impress your friends!

Have a good one and see you next week with a recipe for a lovely salmon dinner!

H