Chocolate Orange Brioche Bread Pudding
“Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture,” shares Tom Filippou, executive chef for President's Choice Cooking School. “To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings.”
INGREDIENTS
Nutrition- 1brioche bread, loaf
- 8large eggs
- 1 1⁄4cups homogenized milk
- 1cup 35% cream
- 1⁄2cup granulated sugar
- 1⁄4cup packed brown sugar
- 1tablespoon grated orange zest
- 1⁄4cup fresh orange juice
- 1tablespoon orange-flavored liqueur
- 1teaspoon pure vanilla extract
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon salt
- 1(500 g) package pc dark chocolate with candied orange peel, finely chopped
- 2tablespoons piece pure orange marmalade
- 1 1⁄2teaspoons water
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DIRECTIONS
- Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
- Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
- Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
- Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
- Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
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