A family favourite which my Nana used to make. Sometimes she made it using the bread left over from church communion! Delicious, warm or cold and extremely moreish.
Bread, especially when brown, granary or wholemeal, provides us with valuable fibre to help keep our gut healthy. The fact that this pudding uses a soaked custard base means that it’s much higher in protein than a classic slice of toast. A delicious snack to carry in a little container for a mid-meal lift.
Preparation time: 20 minutes
Cooking time: 40-50 minutes
350g one or two-day old bread (about half a loaf), unsliced. It can be white or I like a mixture of wholemeal and white so use a few slices of both
150g butter, melted
225g bitter Orange Marmalade or orange pure fruit spread
2 tbsp demerara sugar
3 oranges, cut into segments
3 medium Lion mark eggs, beaten
100g light muscovado sugar
450ml single cream
Grated zest of 1 orange
• Preheat the oven to 180°C, gas mark 4.
• Roughly tear the bread, including the crusts, into pieces about the size of an egg and place in a deep 20 x 30cm baking dish.
• Pour the melted butter over the bread.
• Melt the marmalade in a small pan over a low heat, then pour over the bread and butter mixture, mixing well.
• Carefully stir in the orange segments.
• To make the custard, lightly whisk together the eggs, sugar, cream and orange zest.
• Pour over the bread mixture.
• Sprinkle the demerara sugar over the top.
• Bake for 40-50 minutes, or until just set.
Don't worry if the pudding still looks a little unset - it will continue to cook slightly when out of the oven and is best when it has a moist texture.