It’s not often I indulge in bread pudding, but when I do, I want it to be outstanding. And this Dark Chocolate-Orange Bread Pudding adds a whole new dimension to outstanding!
It does so by layering the dark chocolate and orange flavors. Yes, you can skip the added Lindt Intense Orange chocolate bars. Yes, you can use plain granulated sugar rather than the orange-infused version. Yes, you can skip the orange whipped cream. But,,,why would you? With just a little more effort, your dessert goes from really good to absolutely, incredibly delicious.
And decadent.
But you’re so worth it, y’all.
I recently made this for my Community Bible Study group where it garnered rave reviews. I so forgot to take a photo of the whole pan, but you’ll just have to trust me to know it was a beautiful pan of goodness. I made a small batch in a ramekin knowing I’d be sharing it on the blog and with a neighbor. Since I can’t let myself be tempted by it again for a good bit, you’ll just have to trust me on this one.
Got a special event coming up and want to make something really impressive? Here’s your answer.
And, honestly, it’s not hard at all.
Notes
*Prepare 2 days ahead.
Ingredients
Orange-Infused Sugar (optional)
- 4 navel oranges, finely zested
- 4 cups granulated sugar
Bread Pudding
- 2 14-ounce packages marbled chocolate brioche
- 2-3 bars Lindt Intense Orange Chocolate
- 8 egg yolks
- 2 eggs
- 3 cups Half & Half
- 1 cup heavy cream
- 1 cup orange-infused granulated sugar
- pinch salt
- 1 teaspoon orange extract
- 3/4 cup toasted, chopped pecans (substitute toasted, sliced almonds)
- 2 Tablespoons unsalted butter
Orange Sauce
- 1/2 cup unsalted butter
- 1/2 cup orange juice
- 1 cup orange-infused granulated sugar
- 1 cup Half & Half or heavy cream
- 2 teaspoons orange extract
- 1 teaspoon vanilla extract
Whipped Cream, optional
- 2 cups heavy cream
- 1/2 - 1 cup orange-infused granulated sugar
- Fresh mint as garnish, optional
Instructions
Orange-Infused Sugar*
- Zest oranges finely. Spread zest on paper towels and allow to dry uncovered overnight. Zest must be completely dry.
- In a blender or food processor, add zest and granulated sugar. Pulse until zest and sugar are well combined.
- Store in an airtight container.
- Juice oranges; place reserved juice in the refrigerator.
Bread Pudding
- Cut or tear chocolate brioche in chunks and spread out on a large baking sheet to dry completely. Toss occasionally so all sides of cubes are exposed to the air.*
- The day before serving, coat an 11 x 13-inch baking pan with nonstick spray.
- Spread dry brioche cubes evenly in baking pan.
- Chop or break chocolate bars into pieces and sprinkle throughout bread cubes.
- Using a large mixing bowl, whisk eggs with egg yolks until light and fluffy.
- Add Half & Half, cream, 1 cup orange sugar, salt and orange extract to eggs; whisk until thoroughly combined.
- Pour cream mixture evenly over bread cubes; with a spatula, gently separate cubes so cream mixture flows over all pieces.
- Sprinkle top with toasted pecans. Dot top with 2 Tablespoons unsalted butter.
- Cover pudding with aluminum foil and refrigerate overnight.
- Preheat oven to 350 degrees.
- Uncover pudding. Bake on center rack until pudding is golden and center is set, approximately 55 to 60 minutes. (May need to recover during last 10-15 minutes of baking if top is browning too much.
- Allow pudding to stand at room temperature for 10-15 minutes before serving. May be reheated in a 200 degree oven just to warm.
Orange Sauce
- In a small saucepan, combine butter, orange juice and orange-infused sugar; over medium-low heat, allow mixture to dissolve well creating a simple syrup.
- Stir in cream. Cook over medium-low heat until mixture is reduced and slightly thickened.
- Remove from heat and stir in orange and vanilla extracts.
- Pour sauce over bread pudding just after it is removed from the oven. Pull sides of pudding away from pan allowing sauce to seep underneath.
Whipped Cream
- Place a large mixing bowl and mixer beaters in the freezer for at least 15 minutes prior to whipping.
- Place cream in chilled mixing bowl and slowly start to whip, increasing speed as you go. When cream starts to thicken, slowly add in orange-infused sugar a couple of tablespoons at a time until you reach desired sweetness.
- Whip until cream reaches stiff peaks. Do not over beat or you'll end up with sweet orange butter.
- Serve bread pudding topping with a dollop of whipped cream
- Garnish with fresh mint, if desired.
