Bread and Butter Pudding


Matt Sinclair


4 – 6 people


  • 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



  • 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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