A hint of orange zest helps bring the full flavor out of this rich but light bread pudding. The secret is choosing a day old artisan rustic bread. Then we serve with orange slices and a brulee banana, chocolate ice cream and salted peanut brittle. Just because we can….


  • 1 tablespoon butter to butter pan

    4 slices day-old Italian bread, crusts removed

    1 cup chocolate chips, bitter sweet

    2 eggs plus 1 egg yolk

    3/4 cup sugar

    ½ teaspoon vanilla

    1 tablespoon finely grated orange zest

    ½ cup milk

    ½ cup heavy cream

    As needed powdered sugar for garnish if desired


Butter pan. Cut bread into 1/2 – 1 inch cubes; scatter bread cubes and chocolate pieces into buttered pan. Set aside.

Place eggs, yolk and sugar in large bowl, whisk to combine; add vanilla, zest, milk and cream; mix to combine. Pour over bread cubes and chocolate in pan and allow to soak at least 15 minutes. Cover pan and put into 325ºF oven for 30-40 minutes.  Done when center is firm or at least 150ºF. Remove.

Rest and cool 30 minutes. Cut into squares and dust with powder sugar, if desired. Serve with orange slices, brulee banana and whipped cream or chocolate ice cream, and salted peanut brittle, as we do.


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