This pudding brings back memories of when I was first invited to a friend’s place for dinner not long after arriving in Australia. It was the same friend who introduced me to roast lamb and spaghetti on toast!
BREAD AND BUTTER PUDDING
8 slices white bread
170g caster sugar
1 vanilla pod
zest of 1 orange
2 tbsp brandy
Soak sultanas in brandy.
Heat oven to 180C.
Cut and scrape seeds from vanilla pod. Add seeds and pod to milk and cream.
Brink milk and cream mixture just to boil.Allow to steep for a couple of minutes.
Meanwhile, whisk eggs and sugar together until pale.
Remove vanilla pod from milk and cream mixture. Set aside.*
Add milk and cream mixture to egg mixture and incorporate.
Spread both sides of bread with butter. Cut in half and arrange in buttered dish.
Scatter sultanas and ornage zest between layers of bread.
Pour milk,cream and egg mixture through a strainer over bread.
Allow to stand for 15-20 minutes.
Place baking dish in roasting pan.
Fill roasting pan with hot wateruntil half way up the side of baking dish.
Bake for 40-45 minutes until golden brown.
When cooked, pudding will have a light crust on top but be slightly wobbly.
Sprinkle with icing sugar and serve.
You can brush the top of the pudding with warmed marmalade for a glossy finish.
Spread marmalade, or any fruit jam on the bread.
Try this recipe with brioche.
Try it also with hot cross buns – but you will need a good amount of custard.
You can also add other fruit such as apricots or grapes – dried or fresh.
Serve with custard or cream.