Orange Bread & Butter Pudding

Easy to make with cupboard ingredients for a pudding with a different taste sensation.

You will need for 4 people:

200mls of Ravenhill Whipping Cream (or milk)
4 eggs
½ cup of white Sugar
½ cup of ground almonds
1 capful Coruba dark Jamaican rum (optional)
Thick sliced bread such as a French stick or Royale's Italian loaf
Butter or margarine for the bread
2 Bridgart Navel oranges
¼ cup of sugar
50g of Butter


Pre heat oven to 170°c

Zest the oranges.
Peel the oranges and cut into thin slices.

In a frypan, caramelise the ¼ cup of sugar and butter.

Add the orange slices and leave to caramelise for 5/10 minutes (with out burning
In a bowl beat the eggs and sugar until thick and creamy.
Add Cream and continue beating till thick pouring consistency.
Fold through ground almonds, orange zest and rum (if using)

Butter the bread both sides
Place buttered bread slices in buttered oven proof dish.
Place between each slice a round of caramelised orange.
Pour egg and cream mixture evenly over.
Let stand for 10 minutes for bread to absorb mixture.

Bake in oven for about 30 minutes, until custard set and top beginning to crisp.
Serve with Ravenhill Traditional Thick Cream.


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