Flynns of Lackagh
Chocolate & Orange Bread & Butter Pudding
Posted February 21, 2013 by amullins
Servings:

Ingredients

Directions

Local Chef: Shane Hanley

Sage & Onion Breadcrumb Stuffing
Ingredients
  • 1 Loaf of Supervalu White Bread
  • 150gms of Supervalu Butter
  • 20gms of Grated Chocolate
  • Rind of 2 Oranges finely chopped
  • 8 Supervalu Egg Yokes
  • 300ml Supervalu Cream
  • 300ml Supervalu Milk
  • 75gms Caster Sugar
Instructions
  1. Remove crust from bread and butter both sides.
  2. Arrange a single layer of bread triangles & sprinkle with some of the grated chocolate and orange zest
  3. Repeat the process again.
To make the custard:
  1. Heat the cream & milk in a pan (do not boil).
  2. Make a sabayon with the egg yokes and sugar by whisking together over a bain marie.
  3. Pour over the cream and combine
  4. Pour 2/3 of the custard over the bread.
  5. Set aside for 20 mins to let the bread soak up the custard
  6. Preheat the oven to 180 degrees or gas mark 4.
  7. Pour over the remaining custard and arrange another layer of bread on top.
  8. Push down gently on the mixture
  9. Bake for 30-35 mins until golden brown.