- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus one hour resting
- Effort: easy
- 400 g brioche, sliced
- 75 g butter, plus extra for greasing the dish
- 3 tbsp coarse cut marmalade
- 150 g milk or dark chocolate buttons
- 100 g dried fruit, raisins, sultanas etc
- 4 tbsp orange liqueur, such as Cointreau
- 1 large egg
- 450 ml milk
- cream, to serve
Tips and Suggestions
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1. Grease a deep 1-litre ovenproof dish with butter.
2. Butter the brioche and spread half the slices with marmalade. Layer the bread, butter-side up in the dish interspersed evenly with the marmalade slices, chocolate buttons and dried fruit. For the final layer the brioche should face butter-side downwards.
3. Spoon the cointreau over the brioche.
4. Lightly whisk the egg with the milk and pour over the pudding and press the bread down so the egg and milk covers the slices. Leave to one side for an hour.
5. Heat the oven to 180C/160C fan/gas 4.
6. Half-fill a roasting tin with water and put the pudding dish in the tin. The water will help protect the pudding as it cooks. Bake until golden, about 25-30 minutes. Serve this custardy pudding warm with cream.
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