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Citrusy Bread and Butter Pudding with Italian Meringue

Developed by Abigail Donnelly for Woolworths TASTE.

Serves: 6
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 35 minutes

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Ingredients:

  • 12 white bread slices, crusts removed
  • 100 g butter, softened
  • 125 g apricot jam
  • 80 g sultanas or raisins
  • 6 free-range eggs
  • 2 cups cream
  • 2 cups milk
  • 2 tsp vanilla extract
  • 50 g caster sugar
  • ½ tsp ground nutmeg
  • 1 cinnamon stick
  • 1 ClemenGold mandarin (rind)

For the meringue:

  • 3 free-range egg whites
  • 180 g caster sugar

For the ClemenGold mandarin segments:

  • 3 ClemenGold mandarins
  • 2 tbsp sugar

To serve:

  • Icing sugar, for dusting

Method: 

1. Preheat the oven to 180°C.

2. Generously butter the bread on one side and spread with apricot jam. Sandwich the slices together, cut diagonally, and layer in a baking dish with sultanas between.

3. Mix eggs, cream, milk, vanilla, sugar and nutmeg. Pour over the bread.

4. Insert the cinnamon stick into the pudding, top with the ClemenGold mandarin rind, and allow to stand for 20 minutes to soak.

5.Bake for 30 to 35 minutes until the edges are golden and the centre wobbles slightly.

To make the meringue:

Beat the egg whites until soft peaks form. Slowly add caster sugar and beat until glossy.
Spoon over the pudding and bake for 10 minutes.

For the ClemenGold mandarins segments:

Slice and coat them in sugar. Fry for 2 minutes on high heat until caramelised.
Dust with icing sugar and serve.

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