Method. Mix the zest of 2 of the oranges, the peel, sultanas, Grand Marnier and brandy. Cover and macerate overnight. Preheat the oven to 180°C, gas mark 4. Butter a 2-litre pie dish. Spread the bread with the butter. If the slices are large, halve them. Line the dish with overlapping bread slices and scatter over half the peel and sultanas.. Preheat the oven to 180° C / 170° C fan / Gas 4 / 350° F. Scatter the remaining chocolate over the top and drizzle the last of the butter over the brioche. Bake the pudding for about 30 minutes until puffed up and golden, and cooked through. Serve hot.

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Easy and delicious bread pudding, with some marmalade stirred into the mix. Bread and butter

1 cup (8 oz) cream. 1 tbsp sugar. pat of butter. 2 eggs. 1/4 tsp grated nutmeg. 1/4 cup (2 oz) good quality chocolate chunks, pieces or chips or raisins. Rub the pat of butter around the inside of an oven-proof dish, then place the bread into the baking dish. Lightly beat the eggs with a whisk. Next, pour the eggs into the milk and cream (I did.. Preheat the oven to 180C, Gas Mark 4 and lightly grease a 1 litre ovenproof dish. Remove the crusts from the bread, then cover each slice with the soya spread and cut in half to form triangles. To make the custard, place the custard powder in a small bowl and blend with 2 tablespoons of soya milk. Place the remaining milk and the Nākd Cocoa.