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Pain perdu pudding
Serves 6 Desserts and puddings
Ingredients
- 100g unsalted butter, softened, plus extra for greasing
- 1 baguette, thinly sliced
- 350ml whole milk
- 150ml double cream
- 4 eggs
- 75g caster sugar
- grated zest 1 orange
- 2tsp demerara sugar
- 2 apples, peeled and sliced
To serve
- good-quality vanilla ice cream or single cream, chilled
Method
Preheat the oven to 180C/ 160C F/Gas 4. Lightly grease a deep 18 x 23 cm baking dish with butter. Generously butter the baguette slices on one side, then arrange in the baking dish, buttered-side up, so they overlap and stand almost upright.
In a bowl, whisk together the milk, cream, eggs and caster sugar, then pour the mixture all over the bread. Scatter the surface of the pudding with the grated orange zest, demerara sugar and sliced apples, then bake on the top shelf of the oven for 35–40 minutes until puffy and golden and the top crust is crunchy.
Serve the pudding straight from the oven, with vanilla ice cream or cream.
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