ORANGE & VANILLA BREAD & BUTTER PUDDING
Try this classic pud with chef Miguel Maestre’s magic touches – lots of butter and French pastries.
This traditional dessert gets a Miguel Maestre makeover with a fruity flavour.
SERVES 4 PREP 15 MINS COOK 45 MINS
✚ 100g butter, plus extra to grease
✚ 2 snail pastries, stale, halved crossways
✚ 2 croissants, stale, halved crossways
✚ 3 slices brioche bread
✚ 500ml milk ✚ 4 egg yolks
✚ 200g caster sugar, plus extra 20g
✚ 1 vanilla bean, split, seeds scraped out
✚ ½ cup candied orange peel
✚ custard and icing sugar, to serve
1 Preheat oven to 140°C/120°C fan. Liberally grease a large pie dish with butter. 2 Generously spread the pastries with butter. Line the pie dish with the brioche slices. Top with the pastries.
3 In a large bowl, whisk together the milk, egg yolks, caster sugar and vanilla seeds until sugar has dissolved.
4 Pour the milk mixture over pastries, pressing down pastries to make space for all of the mixture. Top with orange peel. 5 Place dish in a roasting pan in oven. Fill pan with boiling water to just below dish edge. Bake for 45 mins or until just set. 6 Sprinkle with extra sugar, then caramelise under the grill. Serve.
This month Miguel visits a boutique cultured butter factory and creates a pudding that’s so yummy, you’ll swoon!
EDGY DESIGN Corningware Etch pie plate in Grass Green, 24cm, $29.95, from David Jones.
IN THE RED
Emile Henry ruffled pie dish in Rouge, 26.5cm, $50, from Amara.
PRETTY PATTERN Churchill Blue Willow round pie dish, 23cm, $10, from Victoria’s Basement.