Dark Chocolate Bread & Butter Pudding

Serves 8
Time 1.5 hours


½ loaf brioche, sliced
2 croissants, (preferably day old)
2 Danish pastries (preferably day old)
400g dark chocolate, roughly chopped
¼ cup brown sugar
Zest of 1 orange
1 tsp vanilla paste
300ml milk
400ml cream
6 eggs, lightly beaten

Icing sugar, to serve


Preheat the oven to 160°C and grease a large, rectangular baking dish.

Tear up the slices of brioche and pastries and place them into the baking dish, followed by the chopped dark chocolate.

In a bowl, whisk together the brown sugar, orange zest, vanilla paste, milk, cream and eggs until well combined. Carefully pour it over the brioche and pastries in the baking dish, then press everything down with your hands. Allow to rest for about 30 minutes so the bread absorbs much of the liquid.

Place in the oven and cook for 45 minutes until golden brown on top. Dust with icing sugar and serve with double cream or ice cream.