Orange and sultana bread and butter pudding
Add a citrus twist to the classic bread and butter pudding with fresh orange zest and marmalade.
¾ cup(s), (180ml)
Vanilla bean paste
4 slice(s), crusts removed, quartered
Reduced fat oil spread
- Preheat oven to 180°C (conventional). Lightly spray four ¾ cup (180ml) capacity ovenproof ramekins with oil (5cm high, 9cm wide).
- Whisk milk, eggs, Equal, rind and vanilla in a bowl until smooth.
- Butter bread with spread. Arrange bread slices, slightly overlapping, in prepared dish. Pour over egg mixture. Scatter over sultanas and spoon marmalade over puddings, set aside for 10 minutes.
- Bake for 30 minutes or until pudding is golden and set. Stand for 5 minutes. Serve warm or at room temperature.
SERVING SUGGESTION: A light dusting of icing sugar. TIP: You could also bake this pudding in a 1L (4 cups) baking dish. Place the pudding dish in a bain marie and bake for 35 minutes.