Chocolate and marmalade bread and butter pudding

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Imagine of being in charge of breakfast on Easter Monday and the cupboard in the house is empty. If you take a trip to the local a patisserie before 9am you might even find and buy croissant and local sweets, but considering time and day it is quite likely that what you bought is at least one day old, dry, not at its prime. If then, on top of that, you go to a supermarket and buy some freshly made still warm bread you can be practically sure that the stale pastry will not even make its way out of the bag.

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Immaginate di dover organizzare la colazione del Lunedì di Pasquetta con la dispensa completamete vuota. Se fate un salto nella pasticceria più vicina prima delle 9 potreste anche trovare e comprare dei croissants e altre leccornie, ma considerado il giorno particolare è molto probabile che i suddetti dolci siano vecchi di almeno un giorno, non proprio nella loro forma migliore. Se poi, in più, dopo la pasticceria fate un giro anche al supermercato dove comprate del pane fresco, appena uscito dal forno e ancora caldo, è praticamente assicurato che i dolci leggermente raffermi non escano nemmeno dalla borsa una volta tornati a casa.

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This is exactly what happened to me last week and I got very annoyed for the silly purchase, until I had an idea for recycling the “old sweets” into the dessert for the last supper of our Portuguese holiday. Having lived in UK for 8 years I have heard of bread and butter pudding for ages, but never come around to try it mostly because it is normally loaded with raisins (yes, I confess, another of my pet hates). So, since I have come across recipe with chocolate I decided to make my own version, which also made use of a jar of marmalade that otherwise would have been left over after our departure.

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Questo è esattamente quello che è successo a me la settimana scorsa e mi sono infastidita non poco per non averci pensato prima di procedure all’acquisto, fino a quando mi sono resa conto che avrei potuto trasformare questi dolci un po’ “datati” in un dessert per l’ultima cena delle nostre vacanze Portoghesi. Avendo vissuto per 8 anni in UK ho sentito parlare innumerevoli volte del “bread and butter pudding”, ma non mi ero mai decisa a provarlo da me, principalmente perchè la maggiorparte delle ricette includono una quantitá spropositata di uvette (un’altra delle mie avversioni in cucina). Ricordando pero’ di aver visto una o due ricette con l’aggiunta del cicoccolato, ho deciso di preparare la mia versione, usando anche il barattolo di marmellata di arance che altrimenti sarebbe andato da buttare dopo la nostra partenza.

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Very simple, very comfortable, packed with orange marmalade and rich dark chocolate. So straightforward to make, and you don’t even need the excuse of the stale croissant, any kind of brioche bread will do a great job. For example I was lucky enough to be able to add some “Bolo de Arroz” special rice muffins typical from Portugal that are absolutely d-e-l-i-c-i-o-u-s. One only regret, I couldn’t find a tub of vanilla ice-cream but it was still yummy  and we will not miss that next time!

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Semplicissimo, buonissimo, ricco di marmellata di arance e cioccolato fondente. Facilissimo da preparare, anche se non avete la scusa dei croissants raffermi, qualsiasi tipo di brioche o pane dolce andrá benissimo. Io ho avuto la fortuna di poter usare anche 3 “Bolo de Arroz” muffin di riso, specialitá tipica del Portogallo, assolutamente d-e-l-i-z-i-o-s-i. Ho solo un rimpianto, non essere riuscita a trovare un barattolo di gelato alla vaniglia, comunque da leccarsi i baffi, ma la prossima volta il gelato di sicuro non mancherá!

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Recipe

600-700gr stale croissant or brioche bread
Butter to line the oven tray and to spread the brioche
1 tub of orange marmalade with medium cut peel
200gr dark chocolate (minimum 70% cocoa solids)
3 eggs
750ml of whole milk

Heat the oven at 170-180C.
Cut the brioche is slices about 1cm thick a spread a thin layer of butter and a generous amount of jam. Line an oven casserole with butter and placed the brioche on the casserole trying to pack it as tightly as possible.
Warm up the milk up to almost boiling temperature and add the chocolate in pieces, mix thoroughly until the chocolate is melted. When the milk and chocolate mix is cooled almost to room temperature, add the three eggs one by one and whisk well to obtain an homogeneous liquid before adding the next egg.
Pour the chocolate mix on top of the brioche and leave it to rest for about 20-30 minutes until the brioches have soaked in the chocolate mix thoroughly. To check that, squeeze the brioche with your hands or tap it with a spoon. The brioche should be surrounded by some extra chocolate mix, if that is not the case, add some more milk and squeeze with your hands to dissolve it in the mix.
Bake in the oven for about 30-40 minutes or until the pudding has a firm consistency but it looks still moist, rather than in a large amount of chocolaty liquid, the brioche should be surrounded by a small layer of light chocolate custard.
Let it cool slightly and enjoy lukewarm with ice cream or cream.

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