Chocolate Orange Bread Pudding – a delicious recipe with Chocolate Milk, Butter, Chocolate, Bread, Orange, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Butter an 11x7-inch baking dish and set aside.
2
In a small saucepan, heat the milk, butter and chocolate, stirring until melted and combined. Turn off the heat. Slice the bread into thick slices and roughly tear pieces to fit in the baking dish. Lay one layer on the bottom of the dish and sprinkle some chopped orange on top.
3
Proceed to layer the bread in the dish like this until you are almost level with the top. In another bowl, whisk together the eggs, sugar and vanilla until well mixed and starting to turn light in color, about 5 minutes.
4
Pour about 1 cup of the hot milk mixture into the eggs and whisk until mixed. Add some more milk and whisk gently. Repeat until all of the milk has been added to the egg.
5
Pour the mixture over the bread, making sure to cover all of it. Let sit for 10 minutes. Bake for about 35 minutes or until puffy and springy in the middle. Transfer from the oven to a preheated broiler and heat until the oranges begin to brown.
6
Let cool for at least 20 minutes. Dust generously with powdered sugar and serve.
7
Recipe adapted from Martha Stewart.
1036
kcal
Calories
52
g
Fat
128
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Chocolate Milk, 1 Tablespoon Butter, Plus More For Greasing The Dish, 3 ounces, weight Dark Chocolate, 12 Thick Slices Of Challah Bread, and more.
Yes, Chocolate Orange Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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