RECIPE: Bread and Butter Pudding with Orange Marmalade

This is one of my favourite (quick and easy) bread and butter puddings. If you have eggs, butter, old white bread and sugar you are in luck! As we all are “staying at home” due to COVID-19, this might lift the “home” spirit over the Easter break.

Easter is always connected to the “Easter Bunny” (mostly in chocolate), Hot-cross buns and Easter eggs (Egg hunting).

Easter Eggs
Only within the last century were chocolate and candy eggs exchanged as Easter gifts. But the springtime exchanging of real eggs – white, coloured, and gold-leafed. From earliest times, and in most cultures, the egg signified birth and resurrection.

The Romans coined a proverb: Omne vivum ex ovo. “All alife comes from an egg”. And legend has it that Simon of Cyrene, who helped carry Christ’s cross to Calvary, was by trade an egg merchant. (Upon returning from the crucifixion to his produce farm, he allegedly discovered that all his hens’ eggs had miraculously turned a rainbow of colours; substantive evidence for this legend is weak). Thus, when the Church started to celebrate the Resurrection, in the second century, it did not have to search far for an easily recognisable symbol. (source – NexC)

Eggs (Easter or not) is my favourite ingredient. Eggs (hen) are most versatile and are used in almost any kind of savoury and/or sweet dish in any culture. E.g. Egg pasta, Omelette, Sabayon, Bread and Butter Pudding, Fried rice, Sauce Hollandaise/Béarnaise, Congee with preserved eggs, Salted eggs, Ice-cream, Crème brulee, Caesar dressing, Russian salad, and many more…

Check out my Bread and Butter Pudding recipe below with step-by-step instructions:

This recipe is for 8 portions  

Preparation time: 15 minutes | Baking time: 30-40 minutes             ………..

INGREDIENTS

QUANTITY       UNIT         PRODUCE

85                     GR            Sultanas

40                     ML            Brandy (warmed)

5                       PC            Eggs

300                   ML            Cream thick, cooking

300                   ML            Milk, full fat

55                     GR            Castor sugar

1                       PC            Orange whole, finely grated skin only

2                       ML            Vanilla essence

1                       ML            Bitter almond essence

1                       PINCH      Cloves ground

1                       PINCH      Nutmeg ground

2.5                    GR            Cinnamon ground

8                       PC            1.5 cm thick slices of 1 or 2 day old white bread

60                     GR            Butter unsalted soft

                         SOME       Castor sugar

                         SOME       Icing sugar

50                     ML            Orange marmalade (homemade or bought)

MISE EN PLACE | PREPARATION:

1. Combine sultanas and brandy in a small bowl, set aside to cool
2. Combine eggs, cream, milk, castor sugar. Orange rind, vanilla and bitter almond essence, spices in a bowl, mix very well, set aside.
3. Spread both sides of bread slices with butter. Scatter ½ of the soaked brandy sultanas into a lightly buttered ovenproof dish (1 lt. capacity). Spread bread slices and if necessary trim to fit dish. Scatter remaining sultanas.
4. Pour egg-cream mixture evenly over the bread slices and let stand aside until the bread has completely absorbed the mixture (approx. 20-30 minutes).
5. Sprinkle with some castor sugar and bake in pre-heated oven (180 C) till golden brown and the custard is firm. Approx. 30-40 minutes.
6. Glaze with Orange marmalade and dust with icing sugar.
7. Serve immediately (warm).

EQUIPMENT / TOOLS required:

Oven proof baking dish, bowls, whisk, brush, grater fine, chopping board, bread knife, butter knife, kitchen scale, oven

REMARKS | COMMENTS | SUGGESTIONS:

1. Serve with whipped cream or/and vanilla ice cream

Happy Easter – Bon Appetite

Chef Martin and Guide Dog User