Vanilla and orange bread and butter pudding
We definitely won’t mind a helping (or two) of vanilla and orange bread and butter pudding.
Believe me, if you make this recipe, you will definitely take more than one helping of this mouth-watering vanilla and orange bread and butter pudding.
Serves 8
Ingredients
400-500g of your favourite bread loaf, cut into 2.5 cm cubes (an enriched dough or something with pizzazz like brioche, panettone or hot cross buns)
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
Preheat oven to 180°C.
Soak raisins in Grand Marnier (or orange liqueur) until puffy and rehydrated.
Place eggs in a very large mixing bowl, whisk briefly.
Add milk, cream, melted butter, sugar, vanilla and orange zest. Whisk to combine.
Add bread cubes, soaked raisins and leftover liqueur.
Mix very gently and set aside for a few minutes to allow the egg mixture to soak through the bread.
Pour into a baking dish.
Drizzle 30g melted butter over and bake for 45 minutes or until golden brown on top. See that the inside is set but still slightly wobbly.
Serve warm with custard, ice cream or fresh berries.
To freeze
Make your bread and butter pudding according to the recipe. It can be frozen either baked or unbaked.
Make sure the dish you cook it in is oven and freezer safe. Wrap in cling wrap or use a large ziplock bag and squeeze all the air out.
To defrost and reheat
Defrost slowly in the fridge or covered with a dishcloth on the counter. Warm up in the oven (if already baked) or cook (if unbaked) for 45 minutes at 180°C or until golden brown on top. Remember the inside must be set but still slightly wobbly.
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