Zesty Orange Bread and Butter Pudding
January 26, 2007 at 9:51 AM
by Ashleigh
I've written before about my vegetable subscription and how it challenges me to find new uses for commonplace fruits and vegetables, or sometimes, just *any* uses for the more peculiar vegetables I receive. We won't talk about the black salsify again please.
I have a glut of oranges. Last time I had a glut of oranges I promised to share my mom's easy marmalade recipe with you, but then I didn't. Sorry! You'll have to wait 'til next time for that one.
What I did make yesterday and for which I will share the recipe, was a zesty, orange syrup soaked Bread & Butter pudding.
Bread and Butter Pudding has to be one of the most English of desserts out there. I know I said that about the steamed pudding I made for the Sugar High Friday event hosted by David, but I think a Bread & Butter Pudding is even more English.
Bread just past it's prime, thickly buttered, covered in a simple custard made with milk and eggs, baked slowly until the custard is just set. Very thrifty use of ingredients, very delicious result.
When I was little my mom made Bread & Butter pudding every time we had company. I didn't understand it. Back then I would have preferred chocolate mousse. Or anything really, other than Bread & Butter Pudding. I suppose I didn't really understand the power of comfort food back then.
Fast forward 20 years, give me one loaf of Fries suikerbrood, a bowlful of oranges, and some time and this is what you get.
Zesty Orange Bread and Butter Pudding
- Take one 450g loaf of cinnamon bread or in Holland, Fries suikerbrood, either plain or the one 'met kaneelstukjes'. Slice it into normal slices, butter one side and lay the slices in a greased ovenproof dish. You should get a double layer of slices. Cut some of them in half to pad the sides. You want them to fit together fairly solidly.
- Juice and finely zest two medium oranges. Shake the zest over the slices of bread. You can put some between the layers if you like.
- Combine the orange juice with 50 g sugar in a small saucepan and boil over a fierce heat until slightly thickened. Pour this mixture over the contents of the dish. Allow the dish to stand for as long as you like, around an hour or so is good.
- Combine 500 ml of milk with 3 medium eggs, whisking thoroughly. Pour this mixture over the orange syrup soaked bread.
- Preheat the oven to 160C and find a dish slightly larger than the one you are using for the pudding. Stand the pudding inside the other dish and fill it with water to about half way up the sides of your pudding dish. By doing this you're creating a waterbath which will allow the custard to cook gently without turning into a likeness of scrambled eggs on toast.
- Place the whole lot in the oven for 45 minutes. If you like you can take it out after the 45 minutes are up and sprinkle it with a cinnamon sugar mixture, then place it back in the oven for about 10 minutes for the top to caramelise. I never do though, as I think it has enough crunch on it's own.
- Serve warm with cream.
Comments
yum yum!
Delicious!
I love all variations of bread and butter pudding!
oh yummy!
Ashleigh, I'm a blog lurker, and just had to say, it's been wonderful to see all the beautiful pictures of the food you create. And, I had to look up black salsify on Wikipedia (didn't know what it was!). I learned that the Netherlands is one of the largest producers of black salsify... so I guess you might have to get used to seeing it in your vegetable subscription???!!!
Ash, I didn't get it together to post on Sugar High Friday (again) but we did make rose-scented muffins which were very Pretty in Pink and tasty!
Thatlooks nice Ashleigh your breadpudding.
I,ve got a fruitpackket from Odin.
My family and I do not even like al the vegetables in the vegetablebag.
Look at this site and you can get 25 % free on thr price of your Vitatas packet.
www.nederlandgaatbiologisch.nl or try to fill the "slagzin" maybe you get for a month free combipackets.I get two times free packets by filling the "Slagzin".
By the way at the moment you can try 3 Delicious for 9 � a mini abbonnement.I sent you yesterday an email back but it did,nt come trough.
Bye Winny
Ooooh, yummy!!! I could do with some of that right now, it looks so good. Thanks for your comment and YES we are nice and crazy! Glad to know someone out there is as crazy when it comes to scissors =)!!!
Mmmmmmm, this makes a change from the usual raisin/cinnamon B&B pudding! There is something about citrus flavour and warm puddings that just works soooo well, like a steamed lemon pudding. Yum!
I found your site looking for a recipe for suiker brood
Might you have one to share
Thank You
Felicia from New York
Oooh that sounds delicious! I recently made a bread and butter pudding with some leftover pannetone - instead of the orange I used orange marmelade. I'm sure it had a similar effect.
You've just reminded me it's Sugar High Friday ... yay! license to bake. Better get out my recipe books!
January 26, 2007 11:19 AM