|Blueberry and candied orange bread and butter pudding|
For starters, every time I make bread, we always end up with two smaller end pieces that nobody wants! They had been accumulating in the freezer for a while because they don't get eaten. Then there was the candied orange slices left over from an orange cake I made a while back, and the orange syrup that was a by-product of making the orange slices.
This recipe turned out to be the perfect way to use all of those odds and ends up, and tasted pretty awesome!
For quick instructions on how to make candied orange slices, scroll down to the bottom.
- 6 or 7 small slices of bread (300g)
- enough butter to butter the bread (20g), plus some extra to grease the dish
- half an orange worth of candied orange slices (130g)
- handful of frozen blueberries (90g)
- 1 tsp sugar
- 2 eggs
- 3/4 cup plain yoghurt
- 3/4 cup milk
- 1 tsp vanilla essence
- 1/2 tsp rum flavouring (or 1/2 tbsp rum)
- 6 tbsp sugar syrup (or equivalent in granulated sugar - maybe 5 tbsp)
Grease a 2L baking dish. Slice up the candied orange slices into small pieces. Butter the slices of bread on both sides, and cut into small pieces. Arrange half the pieces of bread into the baking dish, and sprinkle with half the blueberries and half the candied orange pieces.
|Bottom layer of bread|
|Top layer with blueberries and orange|
Meanwhile preheat the oven to 160 degrees C. Pour the rest of the liquid over the bread, and sprinkle the teaspoon of sugar over the top.
Bake for 45-60 minutes until just set and nicely brown on top. If not quite browned enough, place under the grill for a few minutes.
Serve with cream or a scoop of vanilla ice cream!
Candied Orange Slices
- one orange
- 2 cups of sugar
- 2 cups of water
Slice the orange into thin slices, approximately 5mm in thickness. Throw away the two end pieces.
Place the water and sugar in a flat pan or shallow pot. Bring to the boil on the stove. Add the orange slices, and dunk them to submerge. Simmer for 40 minutes or until translucent, dunking and/or turning occasionally - but carefully so they don't tear. Once transparent, remove from heat and allow slices to cool to room temperature in the syrup. Either use straight out of the syrup, or if you prefer them to be drier, place them on a cooling rack over a baking tray overnight or until dry enough.
These will keep in the fridge almost indefinitely due to the amount of sugar! The orange syrup can be kept in the fridge and used in other recipes as well.