Orange and raisin bread and butter pudding
The kick of an orange liqueur and the citrus zest softens the sweetness of the custard in this classic, comforting dessert
SERVES
8
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
40
MINUTES
Ingredients
100g raisins
80ml Grand Marnier or another orange liqueur
8 thick slices of old white bread
50g butter, softened
250ml milk
290ml cream
3 eggs and 1 extra yolk
3 tbsp golden caster sugar
zest of 2 oranges
1 tbsp light muscovado sugar
Method
Soak the raisins in the Grand Marnier overnight if possible or at least for a few hours so that they puff up. Grease an ovenproof dish that is about 9x9 inches.
Butter both sides of the bread and cut into triangles and set aside. I leave the crusts on but you are welcome to cut them off.
Heat the milk and cream in a heavy-based saucepan over a low heat until it is at the shivering stage, just before it boils.
Whisk the eggs and the egg yolk with the caster sugar until they are beginning to turn pale. Slowly and gently whisk the milk mixture into the egg mixture. Stir in the zest.
Layer half of the bread slices into the prepared dish. Sprinkle the raisins and any remaining liqueur onto the bread. Fit the next layer of bread on top and then sprinkle the rest of the raisins on top of that. Pour the milk and egg mixture over the bread. Place into the fridge for an hour to allow the mixture to soak into the bread.
Preheat your oven to 180°C. Sprinkle the muscovado sugar on top and some more orange zest as well if you like. Bake for about 40 minutes until golden brown on top. It should still be soft inside.
