The showstopper dessert of the holiday season
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Cool time: 20 minutes
( 1 loaf PC brioche loaf, cut into 1-inch cubes
( 8 large eggs
( 1 1/4 cups homogenized milk
( 1 cup 35% whipping cream
( 1/2 cup granulated sugar
( 1/4 cup packed brown sugar
( 1 tbsp grated orange zest
( 1/4 cup fresh orange juice
( 1 tbsp orange-flavoured liqueur
( 1 tsp pure vanilla extract
( 1/2 tsp cinnamon
( 1/2 tsp salt
( 1 pkg PC dark chocolate with candied orange peel, finely chopped
( 2 tbsp PC pure orange marmalade
( 1 1/2 tsp water
- 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.
Nutritional information per serving: Calories 270, fat 15 g (8 g of which is saturated), sodium 190 mg, carbohydrates 27 g, fibre 1 g, sugars 21 g, protein 7 g.