Citrus bread pud­ding

Take bread pud­ding to the next level with an ir­re­sistible or­ange flavour.

YOU Something Sweet - - CONTENTS -

6-8 Prepa­ra­tion time: 15 min­utes Rest­ing time: 10 min­utes Cook­ing time: 45-50 min­utes

EGG CUS­TARD

30 ml (2 T) finely grated

or­ange zest

500 ml (2 c) fresh or­ange

juice

60 ml (¼ c) su­gar

15 ml (1 T) brandy 6 ex­tra-large eggs

125 ml (½ c) full-cream milk 45 ml (3 T) melted but­ter

BREAD

8 slices white bread 30 ml (2 T) or­ange

mar­malade

45 ml (3 T) but­ter pour­ing cream or cus­tard

to serve (op­tional)

Pre­heat the oven to 180 °C. Grease a

20 cm oven­proof dish with but­ter or non­stick spray.

1 Egg cus­tard Whisk the in­gre­di­ents to­gether.

2 Bread Re­move the crusts from the bread and cut the slices into quar­ters. Tightly pack the bread slices in the dish. Dot with mar­malade and but­ter and pour the egg cus­tard over the bread. Leave for about 10 min­utes for the bread to ab­sorb the cus­tard.

3 Bake for 45-50 min­utes or un­til the egg cus­tard has set. Serve with cream or cus­tard, if pre­ferred.

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