Marmalade and Dark Chocolate Bread and Butter Pudding
Photography by Olivia Galletly.
Using sourdough and croissants in this recipe makes for a great textural combination.
Serves: 6
INGREDIENTS
4 large croissants
400 grams sourdough
50 grams butter, softened
⅓ cup orange marmalade
4 large eggs, size 7
3 egg yolks, size 7
500ml cream
200ml milk
50 grams caster sugar
1 teaspoon vanilla extract
1 tablespoon rum
120 grams dark chocolate, roughly chopped
50 grams slivered almonds
pouring cream, to serve
You will need...
A 40cm x 24cm baking dish
METHOD
Preheat the oven to 180°C.
Slice the croissants and sourdough into 2cm-thick slices. Butter both sides of the sourdough and smear a generous spoonful of marmalade on one side of the sourdough and croissants.
In a large bowl, whisk together the whole eggs, egg yolks, cream, milk, sugar, vanilla and rum.
Neatly arrange the bread and croissants in rows in the baking dish. Place a few chunks of dark chocolate between each row. Pour over the custard and top with the almonds. Bake for 40 minutes, or until the custard has set. Serve with pouring cream.
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