400-500g your favourite bread loaf, cut into 2.5 cm cubes
(an enriched dough / something with pizzazz like brioche, panettone or hot cross buns)
1 cup raisins / sultanas or a mix
50ml Grand Marnier / orange liqueur (optional)
4 large eggs
50g butter, melted and cooled
2 tsp vanilla extract
Zest of 1 large orange
30g butter, melted
Preheat oven to 180˚C.
Soak raisins in Grand Marnier until puffy and rehydrated.
Place eggs in a very large mixing bowl, whisk briefly.
Add milk, cream, melted butter, sugar, vanilla and orange zest. Whisk to combine.
Add bread cubes, soaked raisins and left over liqueur.
Mix very gently and set aside for a few minutes to allow egg mixture to soak through the bread.
Pour into a baking dish.
Drizzle over 30g melted butter and bake for 45 minutes or until golden brown on top and the inside is set but still slightly wobbly.
Serve warm with custard, ice cream or fresh berries.
Make your bread and butter pudding according to the recipe. It can be frozen, baked or unbaked. Make sure the dish you cook it in is oven and freezer safe. Wrap in cling wrap or use a large ziplock bag and squeeze all of the air out.
To defrost & reheat:
Defrost slowly in the fridge or covered with a dishcloth on the counter. Warm up in the oven (if already baked) or cook (if unbaked) for 45 minutes at 180˚C or until golden brown on top and the inside is set but still slightly wobbly.
* Recipe supplied by the South African Poultry Association