Raisin bread & butter pudding
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Raisin bread & butter pudding
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A delicious and easy raisin bread and butter pudding with a hint of orange.
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Ingredients
- raisin bread approx 400-450g, cut into thick slices about 2cm thick
- butter softened, for spreading
- 3 egg free-range
- 1/3 cup caster sugar 80 ml
- 1 cup cream
- 1 cup milk
- 2 tsp vanilla extract
- orange zest
- 1/2 tsp cinnamon optional, if not using cinnamon raisin bread
- 2 Tbsp demerara sugar or other brown sugar, or Muscovado sugar
- 50 almonds toasted, quantity as needed, to serve
- icing sugar dusted
- yogurt cream or ice cream to serve
Instructions
- Preheat the oven to 180C / 350 F and grease an appropriately sized oven-proof baking dish with butter. You want one with fairly deep sides, such as a medium Pyrex dish.
- Cut the bread into thick slices and butter generously on each side, then slice in half.
- Whisk the eggs and caster sugar together until pale and then add the cream and milk. Whisk to combine. Add the vanilla extract and orange zest (and cinnamon).
- Places the bread slices into the greased baking dish overlapping as you go and ensuring the dish is covered. Pour over the egg mixture and allow it to soak into the bread for at least 20 minutes. Sprinkle over the Demerara or Muscovado sugar
- Bake for 35 - 45 minutes and until golden brown and set. Cover the dish loosely with tin foil from about 20 minutes into the baking time to prevent over-browning. Dust the bread-and-butter pudding with icing sugar and scatter over your toasted almonds or almond slices. Serve warm with Greek yoghurt, cream, or ice cream.
- To give this pudding a boozy edge, add 2 Tbsp orange liqueur or brandy to the custard
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