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Chocolate Orange Bread Pudding

Chocolate Orange Bread Pudding, with measured ingredients and a clear cooking method. Serve with Chocolate Porter for a relaxed ProjectBeer table.

dessert · Serves 6

Chocolate Orange Bread Pudding

Bring chocolate orange bread pudding to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Chocolate Porter when the food is ready.

Ingredients

Serves 6

  • 300 g day-old bread, cubed

  • 100 g dark chocolate, chopped (suitable for vegetarians)

  • 3 eggs

  • 400 ml whole milk

  • 200 ml double cream

  • 75 g caster sugar

  • 1 orange, zested

  • 20 g butter

Instructions

  1. Heat oven to 180°C, 160°C fan. Butter a 1.5 litre dish and add bread and chocolate.

  2. Whisk eggs, milk, cream, sugar and zest. Pour over bread and press down gently.

  3. Soak for 20 minutes, then dot with remaining butter.

  4. Bake for 35–45 minutes until golden and custard is set and hot at the centre. Rest for 10 minutes before serving.

Serving Suggestions

Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.

Pairing Tips

Start with Chocolate Porter. Cocoa and toasted malt echo the chocolate and orange. A rounded, slightly sweet porter suits pudding better than a very bitter one. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.

Dietary notes

vegetarian

Pairs with

  • Chocolate Porter

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