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Seville orange bread & butter pudding
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1 Waitrose & Partners Richly Fruited Loaf, all but the end slices
30g salted butter, very soft
½ tsp ground cinnamon
3 medium Clarence Court Burford Brown Eggs
2 tbsp golden caster sugar, plus ½ tsp
600ml whole milk
2 Cooks’ Ingredients Marmalade Oranges, zest
Icing sugar, to dust
1. Preheat the oven to 180˚C, gas mark 4. Lightly toast the bread in a few batches, then cool. Beat the butter and cinnamon together; spread over the bread. Halve the slices into triangles and layer higgledy-piggledy into a medium- sized ceramic baking dish.
2. Whisk the eggs and 2 tbsp sugar in a large bowl. Heat the milk in a pan with the orange zest and gently bring to the boil. Pour the hot milk onto the eggs, whisking all the time.
3. Pour the custard over the bread; let it soak for 10 minutes. Boil the kettle. Sit the baking dish in a roasting tin and fll the tin halfway with boiling water. Sprinkle ½ tsp caster sugar over the soaked bread and bake for 30-35 minutes or until just set and golden. Sift over a little icing sugar and serve with pouring cream or crème fraîche, if liked.
For extra zing, spread the buttered toast with a little Waitrose & Partners Seville Orange Marmalade.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2019.