Vanilla and orange bread and butter pudding

8 servings
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By Food24 April 02 2020
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Ingredients (11)

400-500 g bread — loaf, cut into cubes
1 cup raisins — sultanas or mix
50 ml grand marnier — or orange liqueur
4 eggs
375 ml milk
250 ml cream
50 g butter — melted and cooled
100 g sugar
2 tsp vanilla — extract
1 orange — zest only
30 handful butter — melted
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Preheat oven to 180°C. Soak raisins in Grand Marnier until puffy and re-hydrated. Place eggs in a very large mixing bowl, whisk briefly. Add milk, cream, melted butter, sugar, vanilla and orange zest. Whisk to combine. Add bread cubes, soaked raisins and left over liqueur. Mix very gently and set aside for a few minutes to allow egg mixture to soak through the bread.Pour into a baking dish. Drizzle over 30g melted butter and bake for 45 minutes or until golden brown on top and the inside is set but still slightly wobbly. Serve warm with custard, ice cream or fresh berries. To freeze: Make your bread and butter pudding according to the recipe. It can be frozen, baked or unbaked. Make sure the dish you cook it in is oven and freezer safe. Wrap in cling wrap or use a large ziplock bag and squeeze all of the air out. To defrost & reheat: Defrost slowly in the fridge or covered with a dishcloth on the counter. Warm up in the oven (if already baked) or cook (if unbaked) for 45 minutes at 180°C or until golden brown on top and the inside is set but still slightly wobbly.

Recipe published with permission by the South African Poultry Association 

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