The perfect English Bread and Butter Pudding Recipe which is quick and easy to prepare and is equally good served hot, or cold.
This classic pudding is best prepared (but not baked) and refrigerated two days in advance. This really improves the flavors and texture of this wonderful gourmet chocolate dessert.
Bread and butter pudding recipes vary the world over, but in my mind, the English Bread and Butter Pudding is definitely the best!
Gourmet Food......the EASY way!
Chocolate & Orange Bread & Butter Pudding
INGREDIENTS
Serves 6
9 thick slices good quality white bread
3 rounded dessert spoons dark chunky orange marmalade
5oz (150g) dark chocolate (75 per cent cocoa solids)
3oz (75g) unsalted butter
2 cups (425ml) whipping cream
4 tablespoons of Orange Liqueur (optional)
½ cup (110g) caster sugar
3 large eggs
To Serve
Heavy (double) cream, well chilled
TIP
This bread and butter pudding recipe works best if you use a 1 day old, unsliced, good quality white loaf.
METHOD
- Remove the crusts from the bread. Spread the marmalade over 3 slices and put 3 more slices on top to make a “sandwich”. Cut the sandwiches and the remaining 3 slices of bread each into 4 triangles.
- Place the chocolate (broken into pieces), whipping cream, liqueur, sugar, and butter into a crock bowl. Stand the bowl over a pan of barely simmering water making sure that the bowl does not actually touch the water. Stirring the ingredients occasionally, leave until the butter has melted and the sugar dissolved. Remove the bowl from the heat and stir really well to amalgamate the mixture.
- In a separate bowl, whisk the eggs lightly and pour in the chocolate mix whisking as you do. Blend together thoroughly.
- In a shallow ovenproof dish (about 7 x 9 inches, 18 x 23 cm) spoon about ½inch (1cm) of the chocolate mixture. Evenly arrange the marmalade “sandwich” triangles in the chocolate mix.
- Pour half of the remaining chocolate mix over the bread.
- Neatly arrange the remaining bread triangles in the dish. Pour over the remaining chocolate mixture. Press the ingredients down lightly using a fork.
- Cover the dish with cling film. Allow to cool completely before refrigerating for at least 24, preferably 48 hours.
- Preheat the oven to 350°F/180°C/Gas mark 4.
- Remove the cling film. Put the dish into a larger roasting tin and pour in enough hot water to about half the depth. Bake on a high shelf in the oven for about 30 to 35 minutes. By that time, the top will be crunchy while the inside still moist and luscious!
- Now leave the bread and butter pudding to stand for 20 to 30 minutes before serving with a jug of well chilled heavy (double) cream. DELICOUS!
.....the Perfect Bread and Butter Pudding Recipe.....Gourmet Food......the EASY way!
TIPS
IF there is any left over (which I doubt!!), it is wonderful served chilled the next day!
This bread and butter pudding recipe is also great if you substitute the orange marmalade for lemon curd and the orange liqueur for a lemon liqueur such as Limoncello.
For an even richer dessert, try substituting the bread for butter brioche.
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