Creating a tasty and impressive dessert for a dinner party, and ensuring it leaves a lasting impression on your guests, is no small task.
But the irresistible chocolate orange blend in this brioche pudding is guaranteed to stand out this festive season.
Combining a creamy custard mixture with rich chocolate and vanilla essence – the moist dessert will melt in your mouth from the first spoon-full.
Creamy ice cream is the perfect companion to this hot dish, especially in warmer weather.
It’s simple but delicious, so go ahead and tuck in!
- 20g softened butter, plus 30g, melted, extra
- 2 1/2 cups milk
- 1 1/4 cups pouring cream
- 1 vanilla bean, split and seeds scraped (or a drop of vanilla extract)
- Finely grated rind of 3 oranges
- 400g brioche loaf, cut into 1cm-thick slices, then halved
- 200g chopped dark chocolate
- 4 eggs
- 70g caster sugar
- Preheat the oven to 160°C (0r 140°C if fan oven).
- Use the softened butter to grease a 2 litre ovenproof baking dish.
- Pour milk, cream and vanilla bean into a saucepan before slowly heating and bringing to a steady simmer over medium heat.
- After removing from the heat, add the orange rind and set aside to cool.
- Whisk the eggs and sugar together until creamy, before slowly mixing it in with the milk mixture – ensuring, if you used a vanilla bean, to remove it first.
- Meanwhile, lay out the cut-up brioche loaf in the greased-up dish, allowing them to overlap slightly, before sprinkling the chocolate over and into the gaps.
- Pour the custard mixture over the brioche, ensuring you cover it all, and leave aside for 20 minutes to soften.
- Brush the melted butter over any exposed pieces, before cooking for 40-50 minutes or until it begins to set.
This is perfect served with creamy ice cream while piping hot.