Chocolate orange bread & butter pudding
Slow Cooker Chocolate Orange Bread & Butter Pudding… we just landed in slow cooker heaven and I’m ready for it 🫠🍫
And yes, you can make absolutely bangin desserts in a slow cooker. It’s not just for soups and stews you know, get all the puds going and treat yourself. This particular dessert is a lil bit posh. We’ve made your classic bread & butter pudding a bit more sophisticated and a bit more indulgent. Dark chocolate to me is basically snobby chocolate, I don’t know why but it just is. If you’re not a fan of dark chocolate, then swap it out for milk or white. White chocolate will add some extra sweetness so I’d recommend slightly less sugar over the top unless you like it sugary.
Serve with double cream, vanilla ice cream or extra custard – or all three!
For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.
Chocolate orange bread & butter pudding
By Poppy Cooks
https://www.poppycooks.com/recipes/chocolate-orange-bread-butter-pudding/
Ingredients
For the bread pudding
- 20g butter
- 300g day-old brioche bread, sliced, or halved lengthways if using brioche rolls
- 100g 70% dark chocolate, roughly chopped
- 1 tablespoon demerara sugar
Metric
Imperial
For the custard
- 3 egg yolks
- 50g golden caster sugar
- 1 teaspoon vanilla paste, or the seeds from 1 vanilla pod
- 1 orange, zested
- small pinch of salt
- 250ml whole milk
- 250ml double cream
Metric
Imperial
Instructions
- To make the custard, whisk together the egg yolks, sugar, vanilla, orange zest and salt, until the sugar has mostly dissolved, then stir in the milk and cream. Set aside.
- Generously grease the base and half way up the sides of the slow cooker bowl with the butter. Lay half the brioche across the base of the bowl, then scatter over half the chocolate, followed by the remaining slices of brioche,.
- Pour the custard over the brioche and scatter over the rest of the chocolate and the demerara sugar. Place a clean tea towel over the top of the bowl (this will absorb the steam), then put the lid on, stretching the tea towel taut using the exposed edges. Cook on high for 1 hour or on low for 2 hours, until just set and golden. Be careful not to cook it for too long otherwise you'll end up with scrambled eggs.
2 Comments
Can I pop this in the oven after it’s cooker to crisp the top?
Yes, you can finish off in the oven but keep an eye on the dish so it doesn’t burn!