Chocolate and orange marmalade bread and butter pudding recipe perfect for winter. Made with chocolate chunks, brioche and thickened cream.
Ingredients
8 slices brioche loaf
80 g (about 1/3 cup) Western Star Spreadable Original Soft
1/2 cup orange or blood orange marmalade
600 ml Western Star Thickened Cream, plus extra, to serve
4 eggs
½ cup brown sugar
2 teaspoons vanilla
100g dark or milk chocolate, chopped into chunks
Method
Spread both sides of the brioche slices with the Spreadable, then spread only one side of each slice with the marmalade. Cut each slice in half and place overlapping, marmalade side up, into the base of a round 8-cup capacity baking dish
Preheat oven to 160°C/145°C fan forced. In a bowl whisk together the cream, eggs, brown sugar and vanilla then pour over the bread. Dot the chocolate chunks among the brioche slices, then stand for 10 minutes.
Bake for 50-60 minutes or until the custard has just set. Serve warm with extra cream
