BOOZY BREAD & BUTTER ORANGE PUDDING, An Indulgence

Inexpensive but yummy dessert with an alcoholic twist 

Boozy Bread & Butter Orange Pudding
(1/2 full recipe, made with wholemeal bread, not the recommended white bread)

A great dessert for large crowds, this can go into the oven after the main course and be ready in 30 mins. It's another schooldays favourite -- though with a sophisticated twist.  Best of all, it's not going to cost the earth.

The Blogger tried the recipe (adapted from Robert  Carrier) with wholemeal bread in the interests of good health.  Even though it was tasty, the delicacy of the layers of flavour and texture were somewhat lost.  Medium cut white bread is recommended.  Those with health concerns should stick with small portions.  

There's a bit of buttering, marmalading and dipping involved but school-age kids can help with this.  Perhaps a half recipe without alcohol can be made for children.

Cost: £3'ish
Serves: 8-10

Ingred:
    3-4 oz/75-100 gm unsalted butter at room temperature or zapped in the microwave 20 secs
     12-13 slices med cut white bread
     4 tbsp marmalade, pref low-sugar or Dalfour brand
     juice & zest of two large oranges
     juice & zest of 1 lemon
     1/4 cup/60 ml orange liquor/brandy/whisky/white grape juice
     1-3 oz/25-75g sugar
     3/4 pint/226 ml milk
     2 eggs
     4 tbsp light cream or yoghurt-cream (strained for an hour) 
     1/2 tbsp sugar (opt)
     a handful of currants or sultanas soaked overnight in orange juice (opt)

Method:

1. Butter a shallow 3-pint/1.75L baking dish 
2. Remove crusts from bread; butter on one side only lightly and spread the buttered side with marmalade; cut each slice in 4 triangles
3. Combine orange & lemon juice, zests, sugar (try to keep sugar to a minimum) and alcohol, if using, in a flattish dish. 
4. Dip unbuttered side of bread triangles in juices until moist but not soggy; line bottom and sides of dish, buttered side up, first.  Set aside a few triangles (say, 8) for later; the rest will fill the centre.  If using currants or sultanas, scatter in the body of the pudding but not on top
5. Beat eggs, milk and cream or yoghurt-cream 
6. Pour liquid carefully over bread pudding; it should soak through the layers of bread 
7. Arrange remaining bread triangles on top. Sprinkle over sugar, if using, and the juices left over from soaking fruit, if using, for shine.
8. Pre-heat oven to 400f, 200c, 180fan, gas 6
9. While waiting for the oven to heat, press down lightly on pudding to allow bottom layers to absorb  egg-milk mix.
10. Bake 30 mins.  The top will be crisp & golden and the inside soft and creamy. 
11. Serve with yoghurt-cream with vanilla extract or custard or softly whipped cream 

Tip:  Store bought vanilla yoghurt is not a good substitute for yoghurt-cream made with fat-free plain Greek yoghurt or strained plain fat-free yoghurt with extract of vanilla added.  Store- bought Vanilla Yoghurt has added sugar, even more so if it's low-fat. 

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.