Servings:4
You can assemble the bread puddings and keep them in the refrigerator up to a day ahead. Remove them from the refrigerator 30 minutes before baking, let them come up to room temperature, and bake them when ready to serve.
These looked lovely and the contrast of the orange with the chocolate was intriguing, but they did not firm up as bread puddings that use stale bread do. They were very soggy and soft despite the allotted cooking time. It would be hard to adjust this recipe so that the bread was stale while spreading the butter and orange marmalade on the stale pieces and still be able to fit it into individual cups (it would be much easier to do so if it was all made in a larger single dish).
These looked lovely and the contrast of the orange with the chocolate was intriguing, but they did not firm up as bread puddings that use stale bread do. It would be hard to adjust this recipe so that the bread was stale while spreading the butter and orange marmalade on the stale pieces and still be able to fit it into individual cups (it would be much easier to do so if it was all made in a larger single dish).
Loved this dessert! It's so easy and looks kind of impressive, because it puffs up high in the oven. Maybe more of an adult dessert. My young children did like it, though they like dark chocolate.
I made these to use up some leftover challah. I love orange and chocolate together. If I made these again, I'd probably use slightly less chocolate.
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