This is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants) For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange MarmaladeThis Terry's Chocolate Orange Bread and Butter Pudding is a fun and festive twist on the classic British pudding 0 from 0 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Course Dessert Cuisine British Servings 4 people Ingredients Metric US Customary 1x 2x 3xSteps to Make It Gather the ingredients Preheat the oven 355 F/180 C/Gas 4 Lightly grease a 2pint/1liter pie dish with butter Layer overlapping triangles of brioche into the dish and sprinkle with the raisins Pour the milk and cream into a pot and heat gently on the stove Bring the liquid to
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Chocolate brioche bread and butter pudding delia
Chocolate brioche bread and butter pudding delia-Preheat the oven to 180°C (160°C fan oven) mark 4 Lightly grease a 11 litre (2 pint) ovenproof dish with a little of the butter Use the rest to spread evenly over the bread then cut eachThankfully, the dish evolved as chefs added dried fruit and candied peel to the recipe to flavour it, and this is how most people now know bread and butter pudding It's a great way of using up an old white loaf too which is transformed with the addition of other ingredients like sugar and chocolate for a tasty bread and butter pudding
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Chocolate Marmalade Brioche Bread and Butter Pudding Print recipe Print with main photo Print text only Serves 6 to 8 servings Prep time 1 hour, 15 minutes Cook time 30 minutes Total time 1 hour, 45 minutes Allergy Egg, Milk, Wheat Dietary Vegetarian Meal type Bread, Dessert, Snack Misc Child Friendly, Prepreparable, Serve Hot OccasionContinue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon Place in the preheated oven and bake for 35–40 minutes until golden To serve, brush the pudding with the reserved melted jam and serve immediatelySaw this the first time from Kit from ILost in Austen, and I was drooling I told myself I must make too ) What you need 9 slices of stale bread, crust removed 170g dark chocolate, chopped (original recipe 150g) 425ml whipping cream
The characteristic that's stood the test of time is that of creamy, comforting, nostalgic goodnessPour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip) While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with a little butter 4Cut 67 slices of brioche, butter on side and then halve and arrange across a greased baking tray, neatly if you can Take a large handful of dried apricots and roughly chop, then scatter across the top
Heat oven to 190C/170C fan/gas 5 Butter the base and sides of two cm round sandwich tins and line the bases with baking parchment In a large bowl, beat together 0g golden caster sugar, 0g softened unsalted butter, 4 large eggs, 0g selfraising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until paleThe bread was given to me by a lovely friend and intentionally reserved some for bread pudding And if you know me well, you know that Linda @ La Petite Panière is my Brioche Queen This post is dedicated to herGood as a sweet bread or served with cheese or pâté It can be used in place of plain bread when making bread and butter pudding It's also delicious panfried in butter and served with a
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Delia's Chocolate Bread and Butter Pudding recipe I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted It is quite simply one of the most brilliant hot puddings ever invented It's so simple but so good – and even better prepared two days in advance Serve in small portions because it is very richRich bread and butter pudding Recipe adapted from Delia Smith's Complete Cookery Course Preparation time 15 minutes Cooking time 3035 minutes Serves 46 Ingredients 8 slices bread, buttered (I prefer wholemeal) 50g currants or raisins 275ml full cream milk 60ml double cream (I used whipping cream) 50g caster sugar Grated rind of 1/2 small lemonRich bread and butter pudding Recipe adapted from Delia Smith's Complete Cookery Course Preparation time 15 minutes Cooking time 3035 minutes Serves 46 Ingredients 8 slices bread, buttered (I prefer wholemeal) 50g currants or raisins 275ml full cream milk 60ml double cream (I used whipping cream) 50g caster sugar Grated rind of 1/2 small lemon
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Next time, I might have to reduce the bourbon to just 1 T while it gave the pudding a great flavor, I also found it a tad too "boozy" for my personal preferenceOh hey Bread and Butter Pudding it's been a while!This is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants) For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange Marmalade
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1 Cut all the brioche you need to cover the bottom of your dish into slices and butter them on one side (Try to cut each one into 4 slices) 2 Place your slices into the dish butter side up, so that the bottom of your dish is covered 3 Sprinkle the fruit, chocolate chips and half of the sugar (Make sure you spread these out evenly) 4To make the pudding, butter the panettone or bread generously on one side only and cut each slice into 4 Now mix in the prunes, apricots, peel, zests and raisins (plus any remaining whisky) in a bowl, then scatter half over the base of the buttered dish Now place a layer of panettone or bread over and sprinkle the remaining fruit over thatChocolate Marmalade Brioche Bread and Butter Pudding Print recipe Print with main photo Print text only Serves 6 to 8 servings Prep time 1 hour, 15 minutes Cook time 30 minutes Total time 1 hour, 45 minutes Allergy Egg, Milk, Wheat Dietary Vegetarian Meal type Bread, Dessert, Snack Misc Child Friendly, Prepreparable, Serve Hot Occasion
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1 Generously butter a 2litre ovenproof dish Use the marmalade to make sandwiches with the brioche Cut each sandwich into triangles and layer into the dish Scatter over the chopped stem ginger 2 Whisk together the eggs, yolks, cream and milk with the vanilla seeds Pour over the brioche then cover and leave to stand for at least 30This is midwinter pudding, pudding for when you need deep deep comfort, pudding for when nothing but squidgy chocolate custard soaked bread pudding will do I first saw this pudding in Delia Smith's "Winter Collection", published in 1995 I've been making it ever since, tweaking it here and thereChocolate Bread & Butter Pudding (Delia Smith) A very yummy addictive chocolaty dessert!
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This is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants) For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange MarmaladeToss the dried fruit with the Cointreau or Grand Marnier and allow to stand, ideally for a few hours or even overnight Preheat oven to 180°C and grease a 2 L casserole dish Butter each slice ofA Delicious Baileys Bread & Butter Pudding that's perfect for the Festive Season – Baileys, Brioche, Chocolate, Raisins and more!
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Method First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on Now arrange one layer of buttered bread over the base of the dish, sprinkle over the candied peel and half the currants, then cover with another layer of the bread and the remainder of the currants Next, in a measuring jug, measure out the milk and add the double creamTo be fair, it's only been on my blog once so far, and in Hot Cross Bun form , so this is probably more of a classicI just made this fabulous, yet so simple pudding to use up some homemade challah bread that had gone stale What a wonderful solution it was!
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Irish Cream Chocolate Brioche And Butter Pudding From Lucy Loves
9 slices of day old white bread – or the equivalent in panettone, brioche or croissants 150g dark chocolate (I used more like 175g to make it really chocolatey) 75g butter 425ml cream 4 Tbs dark rum pinch ground cinnamon 4 Tbs caster sugar 3 large eggs, lightly beaten To serve Icing sugar Thick pouring cream Butter a rectangular lasagneUsing brown bread rather than white, or a brioche helps balance out the pudding and stopping it from becoming too sweet For some reason, I think it also makes it a lot more comforting for this time of year Since I started making bread and butter puddings at home my mother has been telling me stories of the place they had in her childhoodThis delicious chocolate bread and butter pudding recipe is kind of adapted from an old Delia Smith one I used to use Nigella does an amazing one too!
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Bread and butter pudding info Oldfashioned as it may be, bread and butter pudding is still the best place for bread, brioche or panettone that have outstayed their welcome This thrifty pudding shouldn't be rushed, or tampered with too much;Delia happens to use ordinary white bread with the crusts cut off You could use bread, panettone, croissants, brioches, hot cross buns – anything basically which needs using upPreheat the oven to gas mark 3/170°C/150°C Fan/325ºF Butter a 2 litre / 8 cup pudding dish Put the sultanas and Grand Marnier into a small saucepan, bring to the boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the orangescented liquor
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This pudding is quite delicious The fragrance of the rich Irish Cream Liqueur is delicate but just right for this dessert The brioche bakes into a soft spongy, chocolate custard filled pudding, without a hint of the flabbiness I can't abide in a regular bread and butter pudding This is rich, moreish and a total crowd pleaserButter the slices of brioche or panettone and cut each slice into 4 triangles Arrange a layer of the bread, butterside up, in the oven dish Sprinkle twothirds of the raisins over the bread, then add most of the orange zest and cinnamon – you'll find it's easiest to grate the zest directly over the puddingBrioche & Christmas Pudding Bread & Butter Pudding Curly's Cooking brioche, cointreau, salt, christmas pudding, unsalted butter and 7 more Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake The Brick Kitchen
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2 Cut the brioche loaf into 15cm (⅝ in) slices and brush each slice with melted butter on both sides Arrange the slices in a spiral in the buttered dish and scatter over the sultanasBrioche & Christmas Pudding Bread & Butter Pudding Curly's Cooking milk, caster sugar, Orange, brioche, large egg yolks, unsalted butter and 6 more Rhubarb, Raspberry & Dark Chocolate Bread & Butter Pudding Cake The Brick KitchenThankfully, the dish evolved as chefs added dried fruit and candied peel to the recipe to flavour it, and this is how most people now know bread and butter pudding It's a great way of using up an old white loaf too which is transformed with the addition of other ingredients like sugar and chocolate for a tasty bread and butter pudding
Bread And Butter Pudding Wikipedia
Goodyfoodies Recipe Rich Bread And Butter Pudding Delia Smith
This pudding is quite delicious The fragrance of the rich Irish Cream Liqueur is delicate but just right for this dessert The brioche bakes into a soft spongy, chocolate custard filled pudding, without a hint of the flabbiness I can't abide in a regular bread and butter pudding This is rich, moreish and a total crowd pleaserHeat oven to 190C/170C fan/gas 5 Butter the base and sides of two cm round sandwich tins and line the bases with baking parchment In a large bowl, beat together 0g golden caster sugar, 0g softened unsalted butter, 4 large eggs, 0g selfraising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until paleHeat oven to 190C/170C fan/gas 5 Butter the base and sides of two cm round sandwich tins and line the bases with baking parchment In a large bowl, beat together 0g golden caster sugar, 0g softened unsalted butter, 4 large eggs, 0g selfraising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale
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Method Preheat the oven to 180C/350F/Gas 4 Mix the eggs, sugar, milk and vanilla extract together in a large bowl Slice the bread of your choice, toast and butter it and arrange in overlappingSpread the bread with the butter, then the preserve Cut each slice into 4 triangles Arrange half the bread in the base of a 300ml microwave dish Scatter over the pear and top with the remaining bread trianglesSpread the bread with the butter, then the preserve Cut each slice into 4 triangles Arrange half the bread in the base of a 300ml microwave dish Scatter over the pear and top with the remaining bread triangles
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Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 3540 minutes until it's puffy and golden and the top crust is crunchy Serve the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring creamDelia's is the closest recipe I've come across, but I've made a few changes Ingredients 12 slices of brioche bread from a loaf 0g dark chocolate 75g butter or margarine 425ml double cream 110g caster sugar Pinch of cinnamon 1/2 tsp vanilla essence 3 large eggs Method Cut the crusts off the slices of bread and slice them in half, intoTom Kerridge's Bread and Butter Pudding Recipe Paul Hollywood Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube Saved by Lorie Marschie
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In a large mixing bowl, mix eggs, milk, sugar and vanilla until smooth Stir in bread, bananas and chocolate chips, and let rest 5 minutes for bread to soak Pour into prepared tin Line a roasting tin with a damp kitchen towel Place loaf tin on towel inside roasting tin, and place roasting tin on oven rackIngredients 9 slices, each 5mm thick, good quality white bread, 1 day old, taken from a large loaf 150g dark chocolate with 75% cocoa solids 425ml whipping cream 4 tbsp dark rum 110g caster sugar 75g butter A good pinch cinnamon 3 large eggsCut 67 slices of brioche, butter on side and then halve and arrange across a greased baking tray, neatly if you can Take a large handful of dried apricots and roughly chop, then scatter across the top
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Good as a sweet bread or served with cheese or pâté It can be used in place of plain bread when making bread and butter pudding It's also delicious panfried in butter and served with a
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