Chocolate Orange Soufflé Bread Pudding

"Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by WiGal photo by WiGal
photo by WiGal photo by WiGal
photo by Kathy228 photo by Kathy228
photo by French Tart photo by French Tart
Ready In:
72hrs 30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • You will also need a shallow ovenproof baking dish lightly buttered, about 8" x 8" square or 7" X 9".
  • Start at least 6 hours before you need to bake the pudding; it can be prepared up to 2-3 days beforehand & covered and stored in the fridge.
  • Remove the crusts from the slices of bread & cut each slice into 4 triangles.
  • Place the white chocolate, dark chocolate, whipping cream, Cointreau, brown sugar, butter and cinnamon in a bowl & set the bowl over a saucepan of barely simmering water, stirring the mixture well, until the butter and chocolate have melted and the sugar has completely dissolved.
  • Remove the bowl from the heat and give it a good stir to amalgamate all the ingredients.
  • Add the orange zest & mix well again.
  • In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
  • Spoon about half an inch of the chocolate mixture into the base of your buttered baking dish and arrange half the bread triangles over the top of the chocolate mixture in overlapping rows.
  • Pour half the remaining chocolate mixture all over the bread triangles & smooth the mixture evenly over them.
  • Arrange the remaining bread triangles over the top & then pour on the rest of the chocolate mixture.
  • Using a spoon, press the bread gently down so that it is covered very evenly with the liquid as it cools.
  • Cover the dish with Clingfilm and allow to stand at room temperature for about 2-3 hours before transferring it to the fridge for a minimum of 6 hours, preferably 48 to 72 hours before cooking.
  • When you are ready to cook the pudding, pre-heat the oven to 180C/350F or Gas Mark 4. Remove the clingfilm, sprinkle a little more cinnamon on top & bake in the oven for 30-35 minutes, or until the top is crunchy & the pudding is well risen & still soft inside.
  • Serve with freshly whipped cream or ice cream & garnish with some zest of fresh orange & some large white chocolate curls.
  • N.B.Place the white chocolate in the freezer & use a potato peeler to make your chocolate curls!

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Reviews

  1. Hubby and I loved this dessert and will make it again. The revisions I made for the Make It Healthier Tag were: French bread w/o any dairy products (angie_pangies' recipe Everyday Bread (French Bread) Abm Bread Machine, Recipe #210212), unsalted butter instead of regular butter, fat free half and half in place of the whipping cream, and an egg substitute. I also used oranges from our neighbor’s tree so will give them some dessert:) I am sorry that my photos are so unattractive-I have a lot to learn.
     
  2. For chocolate lovers. Absolutely delicious. I loved the texture. The orange and chocolate blended so perfectly. I used homemade bread and all dark chocolate. I chilled it for 24-hours before baking. I really love this. It's "devine decadence." Thanks FT.
     
  3. This bread pudding had a very nice chocolate flavor. You could not tell white chocolate was in it, but it had a very nice sweet flavor. The orange came through too. My father really enjoyed this rcipe. A very nice recipe! Thanks.
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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