6 stale croissants 

12 stale brioche slices

2 oranges, zested 

250g dark chocolate chips

6 medium free-range eggs 

200g caster sugar 

300ml double cream 

300ml milk 

100g dark brown sugar 



Preheat the over to 170°C.

Place six slices of stale brioche bread on the bottom of a deep roasting tray.

Add the crossiants on top of the bread slices, for the next layer.

Sprinkle over chocolate chunks, followed by the final layer of brioche bread slices.

In a bowl, whisk the eggs and sugar together until the texture becomes pale and fluffy.

Whisk together the cream, milk and zest of the two oranges and pour over the bread.

Leave the pudding to rest for 10 minutes, doing so will allow the mixture to soak into the bread.

Sprinkle over the brown sugar and bake for 35-40 minutes or until the custard has a slight wobble and it has set.


Serve warm with ice cream!


Products Used:

MasterClass Smart Space Seven-Piece Stacking Non-Stick Baking & Roasting Set

KitchenCraft Deluxe Stainless Steel 26cm Bowl

Colourworks Brights Purple Silicone-Headed Whisk

MasterClass West Blade Handheld Stainless Steel Lemon Zester with Handle

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug