Under the Hood: Chocolate Orange Bread Pudding Recipe

9 months ago

chocolate orange bread pudding

Chocolate and orange—a delicious combo that guarantees a better-tasting dish once they’re all mixed up. Here’s an example of a classic treat improved by these two iconic tastes. Give the plain ol’ bread pudding a bittersweet makeover with this winning combination of flavors.


Chocolate Orange Bread Pudding
Makes 8-10 servings


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 cubes

  • Confectioner’s sugar for dusting
  • Vanilla ice cream
  • Whipped cream


  1. Put milk and cream in a saucepan and cook 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 and stir until it fully dissolves.
  2. Turn heat to low then add the orange zest, stirring gently for about ten minutes.
  3. Turn off heat. Add vanilla extract then stir. Let chocolate-cream mixture meld with the vanilla extract for another 20 minutes. Then, strain the orange zest from the mixture.
  4. Temper 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.
  5. Grease a loaf pan with butter and equally distribute croissant pieces inside. Pour in the chocolate custard, squeezing down to maximize absorption.
  6. Cover with plastic wrap and put a weight on top of the plastic wrap to compress the bread-custard mix. Refrigerate for an hour or up to overnight.
  7. Remove loaf pan from refrigerator 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 375ºF oven for an hour or until toothpick comes out clean.
  8. Cool slightly on a rack and dust top with confectioner’s sugar. Serve warm with vanilla ice cream or whipped cream.


Recipe by Roddy Abaya
Photographed  by Reau Gutierrez


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