Bread and Butter Pudding
RECIPE BY:
Matt Sinclair
SERVING SIZE:
4 – 6 people
INGREDIENTS :
- 5 slices Coles raisin toast, buttered
- 1 cup thickened cream
- 1 cup milk
- 3 eggs
- 2 egg yolks
- 1/3 cup caster sugar
- 1 tsp. vanilla bean extract
- Zest of 1 orange
METHOD :
- Preheat oven to 140C
- Cut bread slices diagonally into triangles and alternately stack them in a loaf tin.
- In a large bowl, whisk together milk, cream, eggs, egg yolks, sugar, vanilla and orange zest until well combined. Pour mixture over bread and allow to soak for 10 minutes.
- Place in oven and bake for 30-40 minutes, until slightly jiggly. Place under grill for a further minute to slightly toast the top of the pudding. Toast until desired crunch is achieved.
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