- 55 min
- 30 min
- 1/4 cup (55g) sultanas
- 30ml (1 1/2 tbsp) Frangelico
- 200ml thickened cream
- 350ml full cream milk
- 1 ½ teaspoons Queen Organic Vanilla Bean Paste
- Zest ½ Orange (1 tbsp zest)
- 1 cinnamon stick
- 5 large egg yolks
- 1 large egg
- 1/2 cup (110g) caster sugar
- Thick slices day old bread
- 100g butter, softened
Warm up the Frangelico in the microwave then add to sultanas in a small bowl to soften and soak up the liqueur for a few minutes.
Butter slices of bread generously on each side, then cut in half and layer the slices into a 28cm baking pan ensuring that the slices do not sit above the edge of the pan. Gently scatter the sultanas in between the slices of bread evenly.
In a saucepan combine the milk, cream, vanilla, cinnamon and orange zest and gently heat ensuring the mixture does not boil.
Meanwhile beat the eggs with 75g of the caster sugar until pale and airy. Discard the cinnamon stick from the milk and cream mixture and then pour the mixture over the eggs, beating until incorporated.
Pour the egg mixture over the break until all the liquid has been added. Press down on the bread gently to help the mixture soak into the bread. Sprinkle the top with the remaining 25g sugar and set aside for 30 minutes.
Preheat the oven to 180 degrees Celsius and then bake the pudding for 30 – 35 minutes or until the top is golden and set. Serve immediately.