Bread and Butter Pudding Using Newburn Bakehouse's Orange and Sultana Cob*
When Newburn Bakehouse sent me some happy mail of an orange and sultana cob, I knew that I had to make a bread and butter pudding with it! I figured that its orange twist would make this typically winter warmer a bit more summery!
You will need:
- 1/2 Newburn Bakehouse Orange and Sultana Cob
- 50ml Double Cream
- 350ml Milk
- 2 Eggs
- 25g Sugar
- Butter
- Cinnamon (if desired)
Simply slice half of the cob into slices, trim off the crusts and butter the slices.
Grease a dish and put a layer of the bread at the bottom, butter side up, sprinkle with cinnamon and add a second layer of bread. Then put to the side.
Crack the eggs into a bowl that ideally has a lip for easy pouring and whisk in with the sugar.
Warm up the milk and cream in a pan, make sure it is just warm not boiling.
Combine the eggs and sugar mixture with the milk and cream and whisk together.
Pour the mixture through a sieve into the dish making sure the bread is well covered.
Let sit for half an hour to an hour for the mixture to absorb into the bread.
Sprinkle the top with cinnamon and sugar and put into an oven at 180 for 40 minutes.
Once golden remove from the oven and serve with rich custard!
I would love to know if you give this a go and what you thought! I think where the sultanas are already in bread it makes them more plump and juicy! I also enjoyed the subtle orange hint, it really lifted the flavour!
Hannah x
*This product was gifted to me, all recipe ideas and opinions are my own.
Photography by James Ireland Photography Ltd
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