Chocolate Orange Bread Pudding with Cointreau Syrup. A modern day version if a traditional comfort food dessert, in a great flavour combination and an optional boozy syrup finish.
Chocolate Orange Bread Pudding
Originally published September 2008.
I do have a particular fondness for any dessert that incorporates chocolate and orange flavours. Given Spouse’s newfound love of bread pudding this was a bit of an obvious invention.
There’s nothing like a happy marriage! 😉
Chocolate Orange Bread Pudding
Like this Chocolate Orange Bread Pudding recipe?
You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
When in season, try making this with clemrntines, around thte Holidays.
I like to use 50% dark chocolate chips for the ganache but you can use semisweet as well.
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Chocolate Orange Bread Pudding with optional Cointreau Syrup
Chocolate Orange Bread Pudding with Cointreau Syrup. A modern day version if a traditional comfort food dessert, in a great flavour combination and an optional boozy syrup finish.
Ingredients
For the candies orange and syrup.
- One large orange (or 2 clementines)
- 1 cup sugar
- Juice of the orange/s plus enough water to total 3/4 cup
For the bread pudding
- 5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)
- 1/2 cup chocolate chips
- The candied orange zest (finely chopped)
- 1 cup whipping cream
- 1 cup milk
- 3 eggs
- 2/3 cup sugar
- 1 tbsp vanilla extract
- 2-3 oz Cointreau (optional)
Instructions
To make the syrup.
- Begin by making some candied orange zest and orange syrup
- Using a sharp vegetable peeler or paring knife, remove the zest of one large orange.
- Be careful to avoid as much of the white part of the peel as possible. (If using clementines the skins are thin enough to use the entire peel.)
- Add the orange zest to a small heavy bottomed saucepan along with the 1 cup sugar and 3/4 cup juice/water.
- Simmer this gently for about a half hour.
- Remove the candied orange peel to a baking rack to drain and dry a little.
- Divide the orange syrup into 2 equal portions. Save half to serve with the finished pudding.
To prepare the bread pudding.
- Grease an 8x8 inch baking dish well.
- Toss in ½ of the bread cubes in an even layer.
- Sprinkle the bread cubes with some of the orange syrup along with ¼ cup of the chocolate chips.
- Repeat these layers with the rest of the bread cubes, the remainder of ½ of the orange syrup and an additional ¼ cup of semisweet chocolate chips.
- (Use broken pieces of a good quality dark chocolate bar if you prefer, rather than the chocolate chips.)
- Whisk together milk, cream, eggs, egg yolks, and vanilla.
- Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
- At his stage I like to let the pudding sit on the counter for 30-60 minutes to let the bread completely absorb the custard mixture.
- Bake in a 325 degree F oven for about 45-50 minutes until the custard is set and no longer liquid in the center.
- the bread pudding stand for about 20 minutes before serving.
- If desired, when serving, drizzle individual portions with a mixture of the remaining orange syrup and 2-3 ounces of Cointreau or other orange liqueur.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 557Total Fat 16gSaturated Fat 8gUnsaturated Fat 8gCholesterol 72mgSodium 552mgCarbohydrates 96gFiber 3gSugar 47gProtein 13g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.