A touch of citrus brings a bread and butter pudding to life. People always say that this is a great way of using up stale bread, but who needs an excuse? It’s just good.
- Yield: 6 Servings
- butter, for greasing and spreading
- 50 g raisins
- 1 grated orange juice and zest
- 200 ml whole milk
- 100 ml double cream
- 3 eggs
- 25 g maple syrup, plus more for drizzling
- 8 thin slices of wholemeal bread, crusts removed, cut into triangles
How to Make It
- Preheat the oven to 180°C/160°C Fan/Gas 4. Butter a 1-litre ovenproof dish.
- Put the raisins in a small saucepan and cover them with the orange juice. Bring the juice to the boil, then remove the pan from the heat and leave the raisins to soak until cool.
- Mix the milk, cream, eggs and maple syrup in a bowl and add the orange zest. Strain the raisins and set them aside, then add the orange juice to the egg mixture.
- Butter the bread and arrange a layer of it in the dish, butter-side down. Sprinkle over the raisins, then arrange the rest of the bread on top, this time butter-side up. Pour over the egg and cream mixture, making sure it soaks through to the bottom layer.
- Drizzle a little more maple syrup over the bread, then grate in some nutmeg. Bake the pudding in the oven for 30–40 minutes until the custard has set and the top layer of bread is well browned and crisp.