Usually the English aren’t known for their outstanding culinary abilities, but sometimes they hit the target- like with this dessert- which gets maximum use out of left over bread. My personal version includes orange juice and zest, which make all the difference. Oh and the chocolate chips are an added because if I’m making a dessert- why not go the extra mile.
The bread pudding should be served warm (it’s a personal choice; my husband prefers it cold), and if you really want to spoil your family and friends- serve it with some vanilla ice cream.
Most of the bread pudding recipes I’ve come across use less bread than I do here, and the bread is generally totally covered with liquids and the pudding comes out very soft. I prefer to use a larger amount of bread so that some of the bread peaks out of the liquid and turns crispy when baked. This way you get the soft pudding texture and the crunchy bread in one bite.
Ingredients for an 8 in x 12 in. (20 cm. x 30 cm.) baking dish (serves 6):
- 2 tablespoons (25 grams) butter, softened (for buttering the baking dish)
- 1 day old baguette or Challah or 3 hot dog buns, cut into 1 inch (3 cm.) cubes
- ½ cup chocolate chips
- 5 eggs
- 1 small carton (250 ml.) heavy cream
- ¾ cup (180 ml.) whole milk
- ⅔ cup (130 grams) sugar
- ¾ cup (180 ml.) orange juice
- Zest from one orange
- 2 teaspoons pure vanilla extract
- Preheat oven to 350°F (180°C).
- Butter the baking dish and place the bread in the dish. Sprinkle the chocolate chips over the bread.
- In a large bowl, beat the eggs and then add the heavy cream, milk, sugar, orange juice, orange zest and vanilla extract and mix until all ingredients are combined.
- Pour the mixture over the bread and wait 10 minutes, for the bread to soak up some of the liquid.
- Bake for 35-40 minutes, until golden and firm.