I love dark chocolate (I find anything else too sweet for me) I love oranges and orange flavouring and I love bread … so putting them together in a gluten free pudding seemed the most logical thing to do. Bread and butter pudding is so satisfying to make with gluten free bread, especially those naughty loaves we’ve all experienced that defy their molecular structure and insist on falling apart as soon as you look at it.
I’ve mentioned Bread & Butter Pudding in a previous post, the earlier blog entry was a traditional version with dried fruit, this recipe is very similar but due to the orange juice in the custard mixture, I’ve added less milk as too much can lead to a watery custard. You can of course omit the orange juice but it strengthens the orange flavouring to make the pudding super rich to the senses.
I’ve recently decided this would be the perfect post to add to the #teatimetreats linky hosted by Lavender and Lovage, Travels for Taste and Jo’s Kitchen They’ve got some delicious ideas that could easily be adapted to be free from recipes. This months theme is ‘Leftovers’ I thought this was the perfect time to dust off this fantastic recipe and use up all the jigsaw pieces of bread I’ve collected and refused to throw away (they’re currently taking up a large space in my freezer!)
- 1 loaf of gluten free bread I used a Genuis loaf on this occasion with some of the saved up end bits that I keep and freeze.
- 2 oranges zest removed and juiced
- 2 eggs
- 150 g caster sugar
- 500 ml milk
- 50 g plain chocolate
- 50 g milk chocolate or just use plain, it's what I had in the cupboard
- 2 tsp demerera sugar
Preheat oven to 180C / 325F / Gas 4
Butter each slice of bread, and any 'knobs', 'heels' 'crusts' or 'end bits' you have kept back and cut into triangles.
Zest the two oranges and squeeze the juice into a large jug (you should get about 100ml from 2 small oranges)
Roughly chop the chocolate.
Add 500ml milk, caster sugar and the two eggs to the jug with the orange juice, whisk to combine.
Start to build the first layer of your pudding, this bits quite therapeutic, bit like making a jigsaw puzzle. Sprinkle over half the chocolate and some of the orange rind.
Repeat point 5, this time use up all the chocolate but leave a pinch of zest left to sprinkle on the top layer.
Add the final layer, this can be in a pattern, or not, whatever takes your fancy. Now pour over the custard mixture making sure you get every piece of bread soaked. Sprinkle the remaining zest and demerera sugar to decorate.
Now you're going to think I've gone mad because I'm going to ask you to weight it down for an hour! I find this helps with the soaking process and prevents the top layer from becoming rock hard during the back. This is how I weight my pudding down;
Once an hour has passed cover with foil and pop the pudding into the oven for 30mins, after half an hour, remove the foil and bake for another 20mins so the top becomes golden brown and caramelised.