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
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!