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Pain au Chocolat and Marmalade Bread and Butter Pudding<

Pain au Chocolat and Marmalade Bread and Butter Pudding

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Preparation time:
Cooking time:
Cooking Instructions:
Pre heat the oven to 180?C.

Lightly butter a large ovenproof baking dish and arrange the sliced pain au chocolat in the dish, overlapping each slice. When you have covered the bottom of the dish, spread 2½ tbsp of orange marmalade evenly over the slices. For the second layer, arrange the rest of the pre-sliced pain au chocolat on top, again over-lapping each slice. Spoon the rest of the orange marmalade over these and spread evenly, then set aside.

Place the milk, cream, vanilla bean and orange zest into a medium saucepan and cook on a low heat until it is just about to boil, then remove from the heat and set aside to infuse.

Place the egg yolks and sugar into a large mixing bowl and whisk together until light in colour and texture, then pour the warm milk and cream into the whisked eggs and sugar, and whisk again until combined. Whisk in 80g of the chocolate.

Pour the egg mixture evenly over the pain au chocolat and leave to stand for 5-10 minutes. This will allow the pain au chocolat to absorb the liquid.

Scatter the remaining grated chocolate over the top. Place the dish into a large roasting tray and pour in enough hot water to come halfway up the side of the dish. Bake the pudding for about 40 minutes, or until the custard is set and the top is nicely crisp and golden brown.

Once cooked remove from the oven and allow to cool slightly.

Serve with ice cream or pouring cream.
4 large or 6 small pain au chocolat, cut into 2 ½ cm slices
5 tbsp orange marmalade
290ml full fat milk
290ml double cream
1 vanilla bean, cut in half lengthways
4 egg yolks
100g Menier milk chocolate, grated
125g golden caster sugar
Zest of 1 orange

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