Orange marmalade, almond and sultana bread and butter pudding

Orange marmalade, almond and sultana bread and butter pudding

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Serve this orange-infused bread and butter pudding warm out of the oven with a scoop of creamy vanilla ice-cream.

The ingredient of Orange marmalade, almond and sultana bread and butter pudding

  1. 100g butter, at room temperature
  2. 1 x Coles Bakery Stone Baked White Sourdough Vienna loaf, sliced
  3. 1/2 cup (170g) orange marmalade
  4. 1/2 cup (80g) sultanas
  5. 6 Coles Brand Australian Free Range Eggs
  6. 2 cups (500ml) milk
  7. 1 cup (250ml) thickened cream
  8. 1 orange, zested
  9. 1/2 cup (110g) brown sugar
  10. 1 teaspoon vanilla bean paste
  11. 1/4 cup (20g) flaked almonds
  12. Vanilla ice-cream, to serve

The instruction how to make Orange marmalade, almond and sultana bread and butter pudding

  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.
  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.
  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.

Nutritions of Orange marmalade, almond and sultana bread and butter pudding

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calories: https://schema.org
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