Ajouté dans le panier

Raspberry & Orange Bread and Butter Pudding

INGREDIENTS:

  • 8 Slices Bread, day old sliced diagonally
  • 2 Eggs
  • 300ml Cream
  • 200g Caster Sugar
  • 1 tsp Vanilla Essence
  • 50g Unsalted Butter, room temperature
  • 50g Raspberries
  • Zest of Half an Orange

METHOD:

  1. Preheat the oven to 150C/170C Fan/Gas Mark 5.
  2. In a mixing bowl whisk together the eggs along with the cream, half of the orange zest, vanilla essence and most of the sugar - reserve a little back for sprinkling on top.
  3. Butter both sides of each slice of bread and layer up in a suitable baking dish, pour over the custard mixture and top with the raspberries and the remaining sugar. Bake in the oven for 30-40 minutes until the custard has set and is golden in colour.
  4. Remove from the oven and allow to cool for 10 minutes before serving, garnish with the remaining orange zest and serve with whipped cream or fresh vanilla custard.
Retour au blog