NST kitchen · dessert
Chocolate and orange bread pudding
Bread baked in orange-scented chocolate custard, with dark chocolate tucked between the pieces. A warm pudding for four, with crisp edges and a spoonable middle.
- vegetarian
- Prep (est.)
- 20 min
- Cook (est.)
- 40 min
- Total (est.)
- 85 min
- Base servings
- 4
Total includes 25 minutes waiting time.
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Ingredients
One fixed batch makes 4 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.
Ingredients for 4 servings.
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You will need
- Oven, oven gloves and foil
- 20 × 20 cm ovenproof baking dish, at least 5 cm deep
- Kitchen scales, measuring jug and spoons
- Fine grater, knife and board
- Large bowl, whisk and clean food thermometer
Let's make it
The method
0 of 5 steps marked
Keep your place for this page visit. Ticks do not confirm doneness or food safety; follow every cooking and storage instruction.
Step 1. Prepare the bread and dish
Grease the dish with all the butter. Cut the bread into pieces, chop the chocolate and grate the zest from a washed orange. Put the bread and chocolate in the dish.
Step 2. Whisk the custard
Mix the cocoa and sugar in a bowl. Whisk in a little of the measured milk to make a smooth paste, then the rest of the milk, eggs and orange zest. Do not taste the uncooked custard.
Step 3. Soak briefly
Pour the custard evenly over the bread. Press the pieces down gently with a spoon so they absorb liquid. Cover and refrigerate for 15 minutes. Heat the oven to 180°C conventional / 160°C fan during this time.
Step 4. Bake until the centre is cooked
Uncover and bake for about 35–40 minutes. The edges should feel firm and the middle should have no runny custard. Check the centre reaches 75°C for at least 30 seconds with a clean thermometer. If necessary, cook longer with foil loosely covering a darkening top.
Step 5. Rest and serve
Rest for 10 minutes on a heatproof surface, then spoon into four bowls. Chocolate pockets can remain hotter than the bread, so allow each portion to reach a comfortable eating temperature.
Make it work for you
Swaps & variations
- Use brioche at the same weight for a richer pudding; it may add egg and milk allergens beyond those already in the custard.
- Use milk chocolate in place of dark chocolate at the same weight; it will be sweeter and contains milk.
- Omit the orange zest for a plain chocolate pudding; no orange juice is required.
Recipe notes & sources
Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.
- FSA: cooking your food
Thorough cooking, temperature-time checks and reheating once; not validation of the proposed timings or formula.
Checked 2026-10-23 - FSA: chilling, freezing and defrosting food safely
Domestic refrigeration, prompt cooling and leftover limits; not a shelf-life or recipe test.
Checked 2026-10-23 - FSA: food allergy and intolerance advice
Ingredient labels, regulated allergens and cross-contact; no specific product or allergy-safe clearance.
Checked 2026-10-23 - FSA: home food fact checker
Washing produce, avoiding mouldy food and egg handling; no measured yield, taste or dish endorsement.
Checked 2026-10-23
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