Orange and sultana bread and butter pudding
¾ cup(s), (180ml)
8 tbs, (2 tbs)
vanilla bean paste
4 slice(s), crusts removed, quartered
Oil spread, reduced fat and salt
- 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.