Decadent Chocolate Orange Bread Pudding
Indulge in the harmonious blend of rich dark chocolate and zesty orange flavors with this Decadent Chocolate Orange Bread Pudding. This classic dessert takes the comforting elements of bread pudding and elevates them to luxurious heights, making it perfect for gatherings or cozy nights in. The combination of brioche bread soaked in a silky custard, infused with aromatic orange liqueur and studded with velvety chocolate and plump raisins, creates a delightful treat that's hard to resist. Topped with a luscious layer of caramelized marmalade and served with a drizzle of heavy cream, this dish will surely impress your friends and family. A slice of this pudding is an elegant finish to any meal, offering a sweet taste of comfort and indulgence.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Brioche bread
1 loaf (Thinly sliced)
Dark chocolate
3 ounces (Chopped, good quality, at least 70% cocoa solids)
Raisins
1 ounce (Soaked in orange-flavored liqueur)
Orange-flavored liqueur
2 tablespoons (Reserved from soaking raisins)
Unsalted butter
2 ounces (Optional, for buttering bread)
Marmalade
1 1/2 ounces (Warmed for brushing)
Milk
2 1/8 cups (Whole)
Heavy cream
2 1/8 cups (Unwhipped)
Superfine sugar
4 tablespoons (For custard)
Egg yolks
4 (For custard)
Orange
1/2 (Juiced)
Instructions
1
Begin by soaking the raisins in the orange-flavored liqueur for at least 1 hour to allow them to plump and absorb the flavors. Set aside, reserving the liqueur for later use.
2
Thinly slice the brioche loaf. If desired, butter each slice lightly to add richness, although this step can be skipped if you're looking for a lighter option.
3
In a suitable baking dish, layer the brioche slices. As you layer, scatter the soaked raisins and chunks of dark chocolate evenly throughout, ensuring that each bite will contain a delightful combination of flavors.
4
For the custard, gently heat the milk and heavy cream in a saucepan until just warm. Remove from heat. In a separate bowl, whisk together the reserved liqueur, orange juice, egg yolks, and superfine sugar until combined.
5
Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to temper the eggs. This will create a smooth and creamy custard.
6
Carefully pour the custard over the layered brioche, ensuring it is fully submerged. Transfer the baking dish onto a larger baking tray, and fill the tray with boiling water until it reaches about two-thirds up the sides of the pudding dish. This water bath will help cook the pudding evenly.
7
Place in a preheated oven set to 300°F (150°C) and bake for 35-40 minutes. After 20 minutes of baking, gently brush warm marmalade over the surface of the pudding, and return it to the oven to finish cooking.
8
If desired, finish the pudding under a hot broiler for a minute or two to caramelize the marmalade and enhance its flavors.
9
Once cooked and golden, remove from the oven and allow it to cool slightly before serving. For an extra indulgent touch, serve warm with a drizzle of heavy cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this bread pudding?
This dessert features a luxurious and harmonious blend of rich dark chocolate and zesty orange flavors.
What type of bread is best for this recipe?
A brioche loaf is recommended because its buttery texture adds to the overall decadence of the dish.
How long should I soak the raisins?
You should soak the raisins in orange-flavored liqueur for at least 1 hour to allow them to plump up.
What kind of chocolate should I use?
Use a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
Is buttering the bread mandatory?
No, buttering each slice of brioche is optional and can be skipped for a slightly lighter version.
What is the purpose of the water bath?
The water bath, or bain-marie, helps the pudding cook evenly and keeps the custard texture smooth.
What temperature should the oven be set to?
Preheat your oven to 300 degrees Fahrenheit or 150 degrees Celsius.
How long does the pudding need to bake?
The total baking time is between 35 and 40 minutes.
When do I add the marmalade?
The warm marmalade should be brushed over the surface after the pudding has baked for 20 minutes.
Can I use a different type of liqueur?
While orange liqueur is specified, you can use others, though it will change the intended flavor profile.
How do I temper the eggs for the custard?
Slowly pour the warm milk and cream mixture into the egg yolks and sugar while whisking continuously.
Is heavy cream necessary for the recipe?
Heavy cream is used both in the custard for richness and as an optional drizzle for serving.
Can I substitute superfine sugar?
Superfine sugar is preferred for easy dissolving, but regular granulated sugar can be used if needed.
How should I serve the bread pudding?
It is best served warm, ideally with a drizzle of heavy cream for an extra indulgent touch.
What do I do with the liqueur used for soaking?
Reserve the leftover liqueur after soaking the raisins and whisk it into the custard mixture.
Should the milk and cream be boiling?
No, they should only be heated until just warm before being added to the egg mixture.
Can I use milk chocolate instead of dark?
Yes, though dark chocolate provides a richer contrast to the sweet orange and brioche.
How thick should the brioche slices be?
The recipe recommends slicing the brioche loaf thinly before layering it in the dish.
What does the marmalade add to the dish?
The marmalade creates a sweet, caramelized glaze that enhances the citrus notes.
Is the broiler step necessary?
The broiler step is optional but recommended to further caramelize the marmalade topping.
How many egg yolks are required for the custard?
The recipe calls for 4 egg yolks to create a rich and creamy custard base.
What amount of chocolate is needed?
You will need 3 ounces of chopped dark chocolate.
How much orange juice is used?
The recipe uses the juice from half of an orange.
How high should the water level be in the tray?
Fill the outer tray with boiling water until it reaches about two-thirds of the way up the sides of the pudding dish.
Should the bread be fully covered by custard?
Yes, ensure the brioche is fully submerged in the custard to ensure it soaks up the liquid properly.
Is this recipe suitable for special occasions?
Absolutely, its elegant presentation and rich flavors make it perfect for holidays or dinner parties.
How are the ingredients layered?
Layer the brioche slices while scattering the soaked raisins and chocolate chunks evenly throughout.
Can I use white chocolate for this pudding?
White chocolate can be used, though the flavor profile will be significantly sweeter and less intense.
Why must the raisins be soaked?
Soaking ensures the raisins are plump and prevents them from drying out or burning during baking.
Should the pudding be served hot or cold?
While it can be eaten at various temperatures, it is most decadent when served warm.