Orange and Dark Chocolate Bread Pudding (Like Hot, Fluffy Jaffa Cakes!)
Orange and dark chocolate bread pudding taste just like hot, fluffy Jaffa Cakes! If you love orange and chocolate, these are calling your name!
Orange and dark chocolate bread pudding will be a favorite in your household, if your family is anything like mine!
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I was lucky enough to have one of my recipes, turkey schnitzel with leeks and butter sage sauce, selected as a Community Pick on Food52’s website a couple of months ago.
Since other Food52 members had volunteered to test my recipe, I felt it was only right to return the favor and test a recipe the next month. The theme was “Your Best Stale Bread” and I have to admit, there weren’t a lot of recipes that jumped out at me and said, “Test me, test me!”
As I perused the list of recipes, I kept returning to a Pandoro Bread Pudding recipe with Chocolate and Orange. The only problem was, I wanted to make the recipe exactly as stated, because if I didn’t, it wouldn’t be fair to the entrant. However, I don’t like marmalade, and the recipe instructed that marmalade be placed at the bottom of each ramekin. To make a long story short, I bit the bullet and tested the recipe as it was.
Oh. My. God.
It was so delicious, I was truly shocked! Mostly because I loved the marmalade together with the dark chocolate! It reminded me of a hot, fluffy Jaffa Cake! For those of you who don’t know what a Jaffa Cake is, it is a British cake-type cookie (here is a brilliantly written article on mysterious Jaffa Cakes here).
Kumquat marmalade would be delicious in this bread puddings, too!
Jaffas have an orange jelly filling, and are topped with dark chocolate. Of course I gave the recipe a written “standing ovation” of a review. The entrant was Suzanne from apuginthekitchen, and I told her I had raved about her dessert to the Food52 editors! You can find her original dessert recipe here.
I made these orange and dark chocolate bread puddings with one less cup of cream and more marmalade as Suzanne accidentally missed the cream when submitting the recipe to Food52. I loved it the way it turned out. I’ve also made these more than once and have found panettone or a brioche bread to be equally good in this recipe.
I hope you enjoy orange and dark chocolate bread puddings as much as I do. It’s a perfect wintertime dessert!
Orange & Dark Chocolate Bread Pudding
adapted from Pandoro Bread Pudding with Chocolate and Orange by Suzanne (apuginthekitchen)
8 buttered, 3 1/2″ ramekins (mine are made by Revol, I love everything they make!)
Preheat oven to 350º F (175º C)
Ingredients
- 8 oz Pandoro or plain panettone, cut into cubes (let dry a bit)
- 6 eggs
- 1/4 cup (2 oz) sugar
- 1 cup (8 oz) milk
- 1 cup (8 oz) half and half
- 8 Tbsp orange marmalade
- 4 oz good quality, dark chocolate, chopped into pieces
- boiling water
Beat the eggs in a large bowl, then add the sugar and continue to whisk. Once well beaten, add the milk and half and half. Next, stir in the bread cubes, and add the chocolate.
Place a teaspoon of marmalade into each ramekin.
Fill the ramekins with the egg, bread and chocolate mixture.
Place all the filled ramekins into a deep tray and fill with boiling water until it reaches halfway up the ramekins.
Place in preheated oven for 35 to 40 minutes, or until custard is set.
Remove from bain marie and let cool for a few minutes before serving, reminding everyone that the dishes are just out of the oven.
Serve the orange and chocolate bread pudding ~
These will be one of the best desserts you’ll ever have or serve!
Enjoy these orange and dark chocolate bread puddings. Can you just see how fluffy and delectable they look?
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Orange and Dark Chocolate Bread Puddings (Like Hot, Fluffy Jaffa Cakes!)
Special Equipment
- 8 3 ½ inch ramekins
Ingredients
- 8 oz Pandoro panettone, or brioche breads cut into cubes (let dry a bit)
- 6 eggs
- ¼ cup sugar
- 1 cup milk
- 1 cup half and half
- 8 Tbsp orange marmalade
- 4 oz dark chocolate like Green & Black’s 70% chopped into pieces
Instructions
- Preheat oven to 350º F (175º C)
- Beat the eggs in a large bowl, then add the sugar and continue to whisk. Once well beaten, add the milk and half and half. Next, stir in the bread cubes, and add the chocolate.
- Place a teaspoon of marmalade into each ramekin.
- Fill the ramekins with the egg, bread and chocolate mixture.
- Place all the filled ramekins into a deep tray and fill with boiling water until it reaches halfway up the ramekins.
- Place in preheated oven for 35 to 40 minutes, or until custard is set.
- Remove from bain marie and let cool for a few minutes before serving, reminding everyone that the dishes are just out of the oven.
Notes
- Use quality ingredients for the best results.
Nutrition
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Can I prepare these beautiful pots of joy & freeze until I’m ready to cook them? I’m hoping all I’ll need to do is defrost them first.
Hi Sarah, no unfortunately I don’t believe that’s a good idea with the raw egg and milk. You could bake and pull them out a little under-browned, but I think making them fresh is the best idea.