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MARMALADE BREAD AND BUTTER PUDDING

MARMALADE BREAD AND BUTTER PUDDING
Serves: 6-8

Method

12 slices Wild Wheat sourdough bread, cut 1 centimetre thick with crusts on
100 grams butter, at room temperature
4 rounded tablespoons Relish the Thought Seville orange marmalade
275 mls full-fat milk
60 mls cream
3 large eggs
75 grams Essente sugar
Zest of 1 orange
1 level tablespoon Matakana Superfoods coconut sugar
25 grams Farro mixed peel, finely chopped

Ingredients

Prepare a lightly buttered baking dish, approx 18x23x5 centimeters.

Pre-heat oven to 180°C.

Generously butter all the slices of bread on one side, then spread marmalade on 3 of the slices and sandwich together. Now spread some butter over the outside faces of each sandwich and then cut each one into four.

Arrange the sandwiches, butter side upwards, overlapping each other in the baking dish and standing almost upright.

Then, in a medium-sized bowl, whisk the milk, cream, eggs and sugar together and pour evenly over the bread. Scatter the surface of the bread with the grated orange zest, sugar and mixed peel then place the pudding on a high oven shelf and bake for 35-40 mins until it’s puffy and golden and the top crust is crunchy.

Serve the pudding straight from the oven, while it’s still puffy, with Lewis Road custard.

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