Cranberry, Orange and White Chocolate Brioche Pudding

This lovely Brioche Pudding is easy to make using a simple brioche loaf with a perfectly balanced citrus and cranberry pairing with the addition of white chocolate for indulgence.

Cranberry, Orange and White Chocolate Brioche Pudding

Brioche loaf

150g caster sugar

4 egg yolks plus 2 whole eggs

300ml double cream

1 orange – peel cut into matchsticks and juice

30g dried cranberries soaked in 1 ½ tbsp. orange liquor

50g white chocolate chips

1 tbsp. toasted almonds

Serves 6-8

  1. Tear the brioche loaf into chunks an fill the Portmeirion for AGA Roasting Dish.
  2. Combine the sugar with the eggs and egg yolks in a jug and mix until a paste like consistency forms. Then, whisk in the double cream.
  3. Pour over the mixture over the brioche and using a fork make sure all the brioche is covered.
  4. Squeeze over the juice from the orange.
  5. Scatter half of the orange peel on top and sprinkle over the dried cranberries and white chocolate chips.
  6. Bake in the Rayburn top oven for 25-30 minutes until set and golden.
  7. Sprinkle with the toasted almonds and remaining orange peel before serving.
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