Have you ever experienced having toast sitting in the kitchen for a while and no one eats them? Maybe it's not a bad idea to use them for bread and butter pudding! This dessert recipe uses toast cut into triangles, reduced fat milk and cream. The result? A beautiful crispy edges and soft puffy custard like middle....
8 slices white/brown toast, crusts removed
300ml low fat milk
250ml low fat cream
50g butter, soften
4 tbsp orange marmalade plus 4 tsp
8 tbsp caster sugar
1 tsp vanilla essence
2 tbsp whisky (optional)
1/2 tbsp finely grated orange zest
a pinch of ground nutmeg
1 tbsp powder sugar
1. Butter each piece of bread on both sides. Then spread 4 pieces with 1 tbsp of marmalade each. Arrange the bread to make 4 marmalade sandwiches and cut them into triangles. Place them in rows in a large baking dish.
2. Heat the oven to 160C.
3. Whisk together the milk, cream, eggs, vanilla essence, whisky, sugar and ground nutmeg. Pour over the bread gently. Leave to soak for about 30 minutes.
4. Dot the remaining marmalade all over the top of the pud, sprinkle the orange zest and dust with powder sugar.
5. Bake for 35 - 45 minutes or until the pudding is puffy and caramelized on top.
6. Serve hot or warm plain or dusted with powder sugar.