Orange Chocolate Chip Bread Pudding For the pudding: preheat the oven to 350 degrees f. lightly spray a 2 quart baking dish with nonstick cooking spray. whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a. Add the remaining 1 2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. whisk in the remaining 1 cup orange juice concentrate, 3 4 cup bourbon and the salt. cook until thick.
Orange Chocolate Chip Bread Pudding Allow time for the custard to soak in (about 30 minutes is perfect). preheat the oven to 180° c 170° c fan gas 4 350° f. scatter the remaining chocolate over the top and drizzle the last of the butter over the brioche. bake the pudding for about 30 minutes until puffed up and golden, and cooked through. Instructions. preheat oven to 180°c (356°f), with a rack placed in the center of the oven. butter your baking dish and set aside. slice bread into small chunks (about 5×2 cm or 2×1 inch in size – or smaller). transfer them to a non stick pan, set over low heat and toast bread until it’s golden and dried out. Method. preheat the oven to 150°c fan 170°c gas 3. whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream,milk and orange juice. set aside. cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Pour in the chocolate mixture over the bread, then gently toss them together until evenly coated, and let them sit for about 30 minutes until the bread has absorbed most of the chocolate. step 5. while waiting for the bread, preheat your oven to 350°f, then once ready, sprinkle the chocolate chips over the bread mixture, and put them in the oven.
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