Instructions

Method
Preheat the oven to 180ºC/gas mark 4.

Butter a large ovenproof dish. Lightly butter the slices of bread and line the bottom of the dish with
half the buttered bread slices.

In a medium sized saucepan add the milk, caster sugar, double cream, vanilla and orange zest. Bring up to scalding point and immediately turn off.

Lightly beat the eggs in a large bowl and pour over the scalded milk, whisking continuously. Pour the custard mixture through a sieve into a large bowl or jug.

Pour half the custard over the slices of bread. Sprinkle over the sultana mix and half the Demerara sugar. Layer with the remaining slices of bread and pour over the remaining custard.

Grate the nutmeg over the bread pudding and cover with cling film. Place in the fridge for 30 minutes. Remove the cling film and sprinkle with the remaining Demerara sugar.

Place the dish in a large roasting tin and put into the oven. Pour boiling water from the kettle until the water comes halfway up the sides of the dish. Bake for 40-45 minutes until golden and cooked
through.

Why not try…
For something special, add 2 tbsp of brandy or whisky to the custard.

Or…
For a healthy addition, add a punnet of blueberries with a couple of sliced bananas.

Ingredients

150g Lurpak® Spreadable Unsalted
450g 1 day old baguette, cut into 1cm slices
300ml semi-skimmed milk
75g caster sugar
200ml double cream
1 tsp vanilla extract
Zest of one orange
3 eggs, plus one egg yolk, lightly whisked
100g sultana mix
3 tbsp Demerara sugar
½ tsp nutmeg, grated