Mar­malade bread and but­ter pud­ding

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Serves 8 250g orange mar­malade 450g loaf white bread, sliced 50g un­salted but­ter 2 eggs 400ml sin­gle cream 2 tbsp light brown sugar

In a large jug, whisk to­gether the eggs and cream. Grease a 30cm x 20cm oven­proof dish. Spread the bread slices on both sides with but­ter and mar­malade. Cut into tri­an­gles, then layer in the dish un­til they reach the top. Re­move one tri­an­gle and pour in the egg and cream mix­ture grad­u­ally, let­ting it seep into the bread. Re­place the tri­an­gle of bread, then let stand for 1 hr. Pre­heat the oven to 180°C/gas mark 4. Sprin­kle the top of the pud­ding with the sugar and bake for 35 mins un­til golden. Al­low to cool slightly, then serve.

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