Orange Scented Brioche Pudding Recipes

CHOCOLATE ORANGE BRIOCHE BREAD PUDDING

Steps:

• Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
• Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
• Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
• Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
• Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.

ORANGE-SCENTED BRIOCHE PUDDING

Steps:

• Preheat oven to 325°; butter an 8-cup pudding dish.
• Put the raisins and Grand Marnier into a small saucepan; bring to a boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the liquor.
• Make marmalade sandwiches with the brioche slices, using about 1 teaspoon marmalade in each.
• Because the brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy.
• Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish (*this is confusing to me, so I would say cut the sandwiches to fit the dish).
• Sprinkle the raisins along with any remaining liquor in the pan.
• In a bowl, whisk together the sugar, whole eggs, egg yolks, cream, and milk.
• Pour over the brioche sandwiches and leave to stand for 15 minutes.
• Sprinkle brown sugar over the top; bake for 45 minutes, by which time the custard should be at the point of just setting.