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Choc-brioche pudding with spiced mandarins
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Prep Time:
50 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Decadent choc-chip brioche filled with creamy custard infused with mandarin and orange liqueur.
Ingredients:
  • 6 Toscano Real French Brioche Chocolate Chip Rolls
  • 30g dark chocolate (70% cocoa), coarsely chopped
  • 40g butter, at room temperature
  • 90g (1/4 cup) orange marmalade
  • 4 eggs
  • 55g (1/4 cup) caster sugar
  • 250ml (1 cup) milk
  • 250ml (1 cup) pouring cream
  • 1 1/2 tsp vanilla bean paste
  • 9 (about 90g each) small mandarins
  • 250ml (1 cup) water
  • 100g (1/2 cup) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 10.60 gm lemon juice
  • 40.00 ml Grand Marnier
Instructions:
  • Preheat the oven to 180C/160C fan forced and generously butter a 2L (8 cup) baking dish.
  • Trim off the ends of the rolls and discard. Cut rolls into 1.5cm-thick slices. Place chocolate on a plate. Butter one side of half the slices, pressing into chocolate. Spread marmalade on one side of remaining slices. Sandwich chocolate and marmalade slices together with chocolate-side out. Arrange sandwiches in dish, slightly overlapping.
  • Whisk together eggs and sugar in a bowl until just combined. Gently mix in milk, cream, and vanilla. Pour the custard over the sandwiches in the dish, making sure the bread tops stick out slightly. Let it sit for 10 minutes to soak.
  • For the spiced mandarins, begin by halving and juicing 3 of the mandarins to get 1⁄2 cup of juice. Peel 8 strips of rind from the remaining mandarins using a vegetable peeler and reserve them. Then, carefully peel and discard the skin, ensuring to remove the white pith. Slice each mandarin into 3 pieces crossways and place them in a heatproof bowl. In a frying pan over medium heat, combine the mandarin juice, reserved rind, water, sugar, vanilla, and lemon juice. Stir constantly until the sugar dissolves, then simmer for 6 minutes until slightly thickened. Add the Grand Marnier and simmer for an additional 2-3 minutes until syrupy. Pour this mixture over the mandarins and let it cool completely, turning occasionally.
  • Place the dish in a large roasting pan and pour boiling water halfway up the side of the dish. Bake for 40-45 minutes until the custard is just set and slightly wobbly in the center. Serve with poached mandarin slices.

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