Vanilla and orange bread and butter pudding. Picture: Supplied
Ingredients
400-500g of your favourite bread loaf, cut into 2.5cm cubes (an enriched dough/something with like brioche, panettone or hot cross buns work best)
1 cup raisins/sultanas or a mix
50ml Grand Marnier/orange liqueur (optional)
4 large eggs
375ml milk
250ml cream
50g butter, melted and cooled
100g sugar
2 tsp vanilla extract
Zest of 1 large orange
30g butter, melted
Method
1. Preheat oven to 180°C.
2. Soak raisins in Grand Marnier until puffy and rehydrated.
3. Place eggs in a very large mixing bowl, whisk briefly.
4. Add milk, cream, melted butter, sugar, vanilla and orange zest. Whisk to combine.
5. Add bread cubes, soaked raisins and leftover liqueur.
6. Mix very gently and set aside for a few minutes to allow egg mixture to soak through the bread. Pour into a baking dish.
7. Drizzle over 30g melted butter and bake for 45 minutes or until golden brown on top and the inside is set but still slightly wobbly.
8. Serve warm with custard, ice cream or fresh berries.
Recipe supplied by the South African Poultry Association
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