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.

Related Recipes

Prawn and Chorizo Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 300gm raw banana prawns, cleaned, chopped into 2cm pieces 130gm raw chorizo, peeled 200gm fettuccine 1 Tbsp. Cobram Extra Virgin Olive Oil 3 cloves garlic, finely sliced ¼ cup toasted pine nuts 1/3 cup...

Poached Chicken Salad with Green Goddess Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 1 cup cooked red quinoa seeds 1 medium bulb fennel, finely sliced-fronds reserved for garnish 1 can brown lentils, drained and rinsed 2 cups baby rocket leaves 2Tb lemon juice 2Tb Cobram Estate...

Ricotta Hotcake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 250g Coles Ricotta 4 egg yolks 1 tsp. vanilla bean extract 1 cup Self-Raising flour 200 ml milk 4 egg whites ½ cup caster sugar 50 gm unsalted butter Garnish 200g assorted berries 2 Tbsp. roasted...

Spiced Lentil Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : ¼ cup Cobram Extra Virgin Olive Oil 1 tin Coles brown lentils, drained and rinsed 1 Litre Massel liquid Vegetable Stock 4 cloves garlic, grated 1 tsp. KEEN’s Curry Powder ½ KEEN’s Chilli Powder 1 Tsp....

Print Friendly, PDF & Email