As the winter settles in and the temperature falls this is a great winter dessert and good way to warm up, make sure you use day old bread, or try using old croissants for something a little richer and more indulgent.
85 gm (½ cup) sultanas
2 tbsp brandy, warmed
5 eggs
300 ml pouring cream
300 ml milk
55 gm (¼ cup) caster sugar
1orange, finely grated rind only
1vanilla bean, seeds only
½ tsp ground cinnamon
8 1.5cm-thick slices of day-old white bread
60 gm soft butter, plus extra for greasing
1 tbsp demerara sugar
To serve: icing sugar and vanilla bean ice-cream or double cream
Combine sultanas and brandy in a small bowl and set aside to cool.
Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in a jug. Whisk vigorously to combine and set aside.
Spread both sides of bread slices with butter and halve lengthways. Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish. Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).
Preheat oven to 180C. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired
85 gm (½ cup) sultanas
2 tbsp brandy, warmed
5 eggs
300 ml pouring cream
300 ml milk
55 gm (¼ cup) caster sugar
1orange, finely grated rind only
1vanilla bean, seeds only
½ tsp ground cinnamon
8 1.5cm-thick slices of day-old white bread
60 gm soft butter, plus extra for greasing
1 tbsp demerara sugar
To serve: icing sugar and vanilla bean ice-cream or double cream
Combine sultanas and brandy in a small bowl and set aside to cool.
Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in a jug. Whisk vigorously to combine and set aside.
Spread both sides of bread slices with butter and halve lengthways. Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish. Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).
Preheat oven to 180C. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired
