• 8 mini chocolate chip brioche rolls
  • 200ml double cream
  • 200ml milk
  • 4 eggs
  • 150g caster sugar
  • 1 orange
  • 20g butter


  • Slice the brioche rolls lengthways and butter each one on one side.
  • Place the brioche rolls in a casserole dish or metal tray in two layers with the buttered side facing upwards.
  • In a bowl, mix the milk, cream, eggs, sugar, orange juice and zest and whisk well until combined.
  • Pour over the brioche rolls, ensuring they are covered evenly. Leave for 30 minutes in the fridge until the brioche have absorbed most of the liquid.
  • Preheat the oven to 170°C/340°F/Gas mark 3.
  • Cover the casserole dish with tin foil and bake in the oven for 20 minutes.
  • Remove the foil and bake for a further 5 minutes, until golden brown.

52g carbs    |    32g fat   |   11g protein