LOCAL CHEF RYAN BROKENBROW'S RECIPE
Chocolate Orange Croissant Bread and Butter Pudding
Chocolate and orange is such a Christmas flavour for me, my sister’s favourite chocolate Terry’s chocolate orange, she gets one every year from me. A classic pairing added to a croissant, yes I said croissant! Bread and butter pudding! The sweet buttery brioche pastry works so well when making bread and butter pudding!
Ingredients
- 1 x Pack of 4 Co-op All butter croissants
- 4 x Slices of white bread, crusts cut off
- 1/2 tsp x Vanilla extract
- 75g x Dark chocolate drops (or a dark chocolate bar broken into cubes)
- 1 x Orange zest
- 4 x Eggs
- 300ml x Milk
- 150g x Caster sugar
- 1 tsp x Ground cinnamon
- 1 tbsp x Marmalade
- 50g x Sultanas
- 60g x Unsalted butter
Print this recipe
First make the custard by whisking the eggs, milk, vanilla, 100g of sugar and cinnamon together in a bowl
Then slice the croissants in half then butter along with the bread
Add ¼ of the custard mix
Lay the buttered sliced bread in a bottom of a oven proof dish, add a few of the sultanas, a few pieces of dark chocolate, ¼ of the orange zest and a scatter of sugar
Add the rest of the sliced bread and repeat above process
Then the sliced croissants and again some custard mix and the orange, chocolate and sugar mix until if it all used up. It’s like making a sweet lasagna
Leave to rest for about 30 minutes then bake 180C/160C Fan/Gas 4 for 30-40 minutes
Put the marmalade in a saucepan and warm gently, then brush it over the top of the pudding
Serve with ice cream, custard or both!
- This recipe is also great for using any leftover or stale bread!
