Ingredients
- For the bread
-
10 tablespoons
(6 oz) softened butter
-
10-12
slices of thick-cut, white bread
-
4 tablespoons
marmalade
-
2
large oranges, zested and juiced
-
1
lemon, zested and juiced
-
1/3 cup
superfine sugar
- For the custard
-
360 milliliters
(12 fl oz) milk
-
2
eggs
-
2 tablespoons
superfine sugar
-
4 tablespoons
light cream
Directions
-
Preheat the oven to 400 F and generously butter a large baking dish (about 2 litres) with some of the butter.
-
Cut the crusts off of the bread then butter and spread with marmalade. Cut each slice into 4 triangles.
-
In a small bowl stir together the orange juice, orange zest, lemon juice, lemon zest and sugar until the sugar has dissolved.
-
Soak each triangle of bread in the syrup and arrange in the baking dish until it's completely full.
-
In a large bowl whisk together the milk, eggs, sugar and cream. Pour this over the bread triangles in the dish. Spoon over any remaining syrup.
-
Bake pudding for 30 minutes until browned and crisp on top.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com
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