I hope everyone is doing alright during this difficult and strange times, especially for those in quarantine and shelter in place orders (like in my area). I’ve turned to cooking more often, and this is the most recent recipe I’ve made!
I don’t have a picture of the recipe from the “Magnolia Table” cookbook by Joanna Gaines, but the ingredients and measurements are down below!
Chocolate Orange Bread Pudding
- 1 pound of French bread (you can use any bread, I used Hawaiian rolls)
- 4 eggs
- 4 egg yolks
- 3 cups heavy cream
- Juice and zest of an orange
- 1 teaspoon vanilla
- 1/2 cup Grand Marnier (or any liquor, I used whiskey to make it Irish for St. Patrick’s Day)
- 8 oz bittersweet chocolate, chopped (I used semisweet chocolate chips)
Preheat oven to 350 degrees. Butter a 13×9 inch pan. Tear bread into chunks and place in pan. In a bowl, combine all ingredients (except the chocolate). Pour this mixture over the bread. Leave to sit for 30 minutes, tossing occasionally. Stir in chocolate. Bake for 55 minutes, or until a knife inserted in the center comes out clean.
Top with whipped cream and candied pecans. To make the candied pecans, melt 4 tablespoons (1/2 stick) of butter in a pan over medium heat. Stir in 1/4 cup light brown sugar. Once combined, add in 2 cups halved pecans. Cook for about 8 minutes, stirring occasionally. Spread on a baking sheet lined with wax paper and let cool.
I hope you try out this recipe—enjoy! As always, I encourage you to be adventurous, and this includes through your food and cooking! ❤️☺️