Orange marmalade, almond and sultana bread and butter pudding

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How to make Orange marmalade, almond and sultana bread and butter pudding

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 0:45
  • Total Time : 1:20

Ingredients

  • 100g butter, at room temperature
  • 1 x Coles Bakery Stone Baked White Sourdough Vienna loaf, sliced
  • 1/2 cup (170g) orange marmalade
  • 1/2 cup (80g) sultanas
  • 6 Coles Brand Australian Free Range Eggs
  • 2 cups (500ml) milk
  • 1 cup (250ml) thickened cream
  • 1 orange, zested
  • 1/2 cup (110g) brown sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 cup (20g) flaked almonds
  • Vanilla ice-cream, to serve

Method

  • Step 1 Lightly grease a 30cm x 20cm, 12-cup (3L) baking dish with butter. Spread both sides of the bread with butter. Spread one side with the marmalade. Arrange the bread, marmalade-side up, in the baking dish. Sprinkle with sultanas.
  • Step 2 Preheat oven to 180C Whisk the eggs, milk, cream, orange zest, sugar and vanilla in a large bowl until well combined. Strain the egg custard mixture into a jug. Pour over the bread. Press the bread down to submerge in the custard. Set aside for 20 mins to soak.
  • Step 3 Top the pudding with the almonds. Bake in the oven for 45 mins or until the custard is just set and the top is golden. Serve with ice-cream.

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