This classic baked dessert gets an orange twist!
Chocolate Orange Bread Pudding
2 cups Milk
2 cups Heavy cream
1 cup Unsweetened cocoa powder
¾ cup White sugar
*Zest of 2 oranges
2 tsps Vanilla extract
8 Egg yolks
1 Tbsp Butter
8 Croissants, cut into 1-inch pieces
*Confectioner’s sugar for dusting
*Vanilla ice cream (optional)
*Whipped cream (optional)
- Put milk and cream in a saucepan and heat over medium heat. When bubbles start to form on the side, sift cocoa powder on the liquid then whisk until it mixes well with the milk-cream mixture. Add in the sugar until it fully dissolves.
- Turn heat down to low setting then add the orange zest stirring gently for about 10 minutes.
- Turn heat off and put in vanilla extract then stir to incorporate. Let mixture meld with the vanilla extract for another 20 minutes. Afterwards strain the orange zest from the mixture.
- Incorporate the egg yolks slowly by pouring in a ladle full of chocolate cream into egg yolks, gently beating them. Once fully incorporated, pour in egg-chocolate cream mixture back to the chocolate cream.
- Grease a loaf pan with butter and put in the croissant pieces, making sure they are equally distributed. Pour in the chocolate custard, squeezing down to maximize absorption.
- Cover with plastic wrap and if possible, put a weight on top of the plastic wrap to ensure compression of the bread-custard mix. Refrigerate for an hour or up to overnight.
- Remove from refrigerator about an hour before baking. Prepare a larger baking or roasting pan with about 1 ½ inches of warm water. Set loaf pan in the baking pan and bake in a preheated oven for an hour or until toothpick comes out clean.
- Cool slightly on a rack and dust top with confectioner’s sugar. Serve warm with vanilla ice cream or whipped cream.