300g (10oz) challah bread (brioche or similar work too)
1 tablespoon melted unsalted butter
80g (1/2 cup) chocolate chips
160ml (2/3 cup) whole milk
160ml (2/3 cup) whipping cream
100g (1/2 cup) granulated sugar
1/8 teaspoon sea salt
3 large (4 medium) eggs
1 tablespoon fresh orange juice
zest of 1 large organic orange
whipped cream or ice cream (optional)
Preheat oven to 180°C (356°F), with a rack placed in the center of the oven. Butter your baking dish and set aside.
Slice bread into small chunks (about 5×2 cm or 2×1 inch in size – or smaller). Transfer them to a non-stick pan, set over low heat and toast bread until it’s golden and dried out. (Skip this step if you’re using older bread.) Transfer bread to baking dish and drizzle butter over the bread. Sprinkle with chocolate chips.
In a medium bowl, whisk together milk, cream, sugar, salt and eggs. Then stir in orange juice and zest. Pour mixture over the bread and let it stand for 30 minutes (or overnight – in the fridge).Using a spoon, push down any piece of bread that is poking out of the liquid.
Bake for 45 minutes or until it’s puffy, light brown in color and the custard has set. Check bread pudding every 15 minutes as it bakes. If you notice the bread is getting too dark too soon, loosely cover the top with aluminium foil and keep baking.
Remove bread pudding from oven, sprinkle with sugar, slice and serve. I offer whipped cream on the side, for anyone that likes it. (This bread pudding is best served fresh, however I always store leftover bread pudding in the fridge for up to 2 days, as it still tastes good.)
I use an oblong baking dish to make this, approximate size is 18×22 cm or 7×9 inches. You can also use an 20-cm (8-inch) square pan or any similar size.