Orange Juice Tiger Bread & Butter Pudding with Candied Orange Peel Recipe


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Orange Juice Tiger Bread & Butter Pudding with Candied Orange Peel Recipe

A beautiful mixture of both comforting & fresh, unlike traditional bread & butter pudding which can be ‘stodgy’. This recipe is derived from a fantastic filo / croissant cake is soaked in an orange juice, yogurt & milk mix called Portokalopita which I had in Malta several years ago.

You can use croissants rather than Tiger Bread but I find that Tiger Bread has a beautiful colour and large enough to create large cubes of just the white part of bread, which helps with presentation.

INGREDIENTS

Half Tiger Loaf (or other dense white bread)
3 eggs
300ml milk
1 tbs vanilla essence
Juice from two freshly squeezed oranges
100g of sugar
Candied orange peel

METHOD


  1. Prepare bread by cutting into 5cm cubes
  2. Create “custard" mix with eggs, milk, vanilla, orange juice & sugar in a bowl
  3. Soak bread in "custard mix", ensuring mix goes to centre of bread
  4. Arrange cubes into buttered baking dish, packing tightly
  5. Pour remaining "custard" mix to ensure bread fully soaked
  6. Bake for around 30 minutes
  7. Allow to cool slightly & serve with cream
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