A simple yet super effective Chocolate Orange Bread and Butter Pudding taking comfort food to the next level. This twist on the traditional recipe is gluten free and easy to make dairy free with recommended swaps.
Butter each slice of bread, and any 'knobs', 'heels' 'crusts' or 'end bits' you have kept back and cut into triangles or rectangles (it really doesn't matter what shape you adopt).
Zest the two oranges and squeeze the juice into a large jug (to give you an idea, you should get about 100ml from 2 small oranges)
Add the milk, caster sugar and the eggs to the jug with the orange juice, whisk to combine.
Repeat the last instruction, this time use up all the chocolate pieces bar the chocolate 'dust' and a pinch of zest to sprinkle over 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, chocolate dust and the extra sugar to decorate and encourage a crispy sweet crust.
Now you're going to think I've gone mad because I'm going to ask you to weight it down for at least 30 mins! I find this helps with the soaking process and prevents the top layer from becoming rock hard during the baking process. This is how I weight my pudding down. As I had two dishes they each took 30mins swapping position;
Preheat oven to 180°C | 160°C Fan | 350°F / Gas 4
Once you've allowed enough time for your pudding to soak, 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.