Chocolate and Orange Bread Pudding
2 hrs 15 mins 
Serves 6 - 8 
INGREDIENTS
Metric
Imperial
- 8 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
- 300 g orange marmalade
- 150 g dark chocolate (chopped)
- 1/3 cup sugar
- 4 extra-large eggs
- 1 cup milk
- 1 cup cream
- 1 tsp vanilla essence
- Custard or cream
- 8 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
- 10.58 oz orange marmalade
- 5.29 oz dark chocolate (chopped)
- 1/3 cup sugar
- 4 extra-large eggs
- 1 cup milk
- 1 cup cream
- 1 tsp vanilla essence
- Custard or cream
METHOD
- Grease a medium-sized (2 litre capacity) baking dish.
- Spread each slice of bread with marmalade.
- Cut each slice diagonally in half to create triangles.
- Arrange the slices of bread across the dish like dominos, scattering pieces of chocolate between the slices and over the top of the bread.
- Whisk the sugar, eggs, milk, cream and vanilla essence together in a bowl until the sugar has dissolved.
- Pour the egg mixture over the bread. Cover and allow to sit for 1 hour so that the bread can absorb the custard.
- Preheat to the oven to 180°C.
- Bake in the centre of the oven for 1 hour or until the centre of the pudding is just set.
- Serve warm with custard or cream.
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