Cubes of day-old brioche soak up milk, eggs and orange zest, then puff in the oven around melting pockets of chocolate: Comptoir du Cacao’s Candied Oranges Dark Chocolate Bar, 72% cocoa, brings the old French love affair of orange and dark chocolate to the table.
Serves 6 · 25 min + 40 min baking
Ingredients
- Butter, for the dish
- 8 oz (225 g) day-old brioche, cut into cubes
- 1 Candied Oranges Dark Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, coarsely chopped
- 3 eggs
- 2 cups (480 ml) whole milk
- 1/3 cup (65 g) sugar
- Grated zest of 1 orange
Method
- Preheat the oven to 350°F (180°C) and butter a baking dish.
- Cut 8 oz (225 g) day-old brioche into cubes and spread them in the dish with the Candied Oranges dark chocolate bar (3.2 oz / 90 g), coarsely chopped.
- Whisk 3 eggs with 2 cups (480 ml) whole milk, 1/3 cup (65 g) sugar and the grated zest of 1 orange, then pour over the brioche.
- Let soak for 10 minutes, pressing the bread down gently.
- Bake for 35 to 40 minutes, until puffed and set in the center, and serve warm.
The star of this recipe: Candied Oranges Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
