10 slices white bread (or any leftover bread)
60g softened butter
50g raisins or sultanas (optional)
3 eggs
500ml milk
30g brown sugar
60g NOMU Sweet Rub, plus more for sprinkling
4 pumps NOMU Vanilla Paste
Zest of one orange
50g flaked almonds
Remove the crusts from the bread and butter generously, then cut the slices diagonally to create triangles.
Butter an ovenproof baking dish and layer the bread inside, buttered sides up. Sprinkle with the raisins/sultanas if using.
In a separate bowl, whisk together the eggs, milk, sugar, NOMU Sweet Rub, NOMU Vanilla Paste and orange zest together. Pour evenly over the bread. Sprinkle the almonds and some more NOMU Sweet Rub over the top. Leave for half an hour for the custard to properly soak into the bread.
In the interim, preheat your oven to 180ºC.
Bake the pudding for approximately 1 hour until golden brown and just set in the middle.
Tip: If you have time, gently boil the raisins and/or sultanas in a little orange juice or brandy before sprinkling over the bread.
Do not overbake the pudding as the custard will continue to cook and set from the residual heat after you remove it from the oven.
10 slices white bread (or any leftover bread)
60g softened butter
50g raisins or sultanas (optional)
3 eggs
500ml milk
30g brown sugar
60g NOMU Sweet Rub, plus more for sprinkling
4 pumps NOMU Vanilla Paste
Zest of one orange
50g flaked almonds
Remove the crusts from the bread and butter generously, then cut the slices diagonally to create triangles.
Butter an ovenproof baking dish and layer the bread inside, buttered sides up. Sprinkle with the raisins/sultanas if using.
In a separate bowl, whisk together the eggs, milk, sugar, NOMU Sweet Rub, NOMU Vanilla Paste and orange zest together. Pour evenly over the bread. Sprinkle the almonds and some more NOMU Sweet Rub over the top. Leave for half an hour for the custard to properly soak into the bread.
In the interim, preheat your oven to 180ºC.
Bake the pudding for approximately 1 hour until golden brown and just set in the middle.
Tip: If you have time, gently boil the raisins and/or sultanas in a little orange juice or brandy before sprinkling over the bread.
Do not overbake the pudding as the custard will continue to cook and set from the residual heat after you remove it from the oven.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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