Bread and Butter Pudding with Currants



  • 1/3 cup currants
  • juice and zest of one orange
  • 3 eggs
  • 1 cup milk
  • 1 cup cream
  • ¼ cup caster sugar
  • 1 vanilla bean, split and seeds scraped
  • ½ tsp ground cinnamon
  • 6 slices of day old white bread
  • 40g unsalted butter softened, plus extra for greasing
  • 1 tbs demerara sugar


  1. Preheat oven to 170c fan forced
  2. Heat the orange juice gently in a small saucepan.
  3. Remove from heat and add the currants, set aside to cool.
  4. Combine the eggs, milk, cream, caster sugar, orange zest, vanilla seeds and cinnamon in a jug. Whisk to combine thoroughly and set aside.
  5. Spread both sides of bread slices with butter and halve lengthways. Strain the currants and discard the juice.
  6. Lightly grease a 1-litre capacity ovenproof dish.
  7. Trim bread slices to fit dish and layer, scattering over half of the currants. Repeat once more.
  8. Pour egg mixture evenly over bread slices and stand for 30 – 40 minutes to allow bread to absorb the mixture
  9. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). Serve immediately or at room temperature, lightly dusted with icing sugar, and with vanilla ice cream or cream on the side.

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