Whatever you do don’t throw out that loaf of days-old bread that’s sitting in your cupboard. This recipe makes a mature, crusty old hunk of bread the star of the show in a dish that is both dinner party worthy and won’t break the bank.
Layers of chunky torn bits of sourdough rye are slathered with marmalade and piled into a baking dish. Free-range eggs are whisked with almond milk and a dash cream, along with flavourings of vanilla and orange and poured over the chunky little mounds of bread. The pud is dotted with a few pieces of dark chocolate and slices of orange and baked until golden and puffed.
Serve this sprinkled with salted pistachios and a big scoop of Greek yoghurt or ice cream and prepare for a fight for the crunchy bits of bread that pierce the top of the pudding! Seriously.
550g (approx. 10 large slices) of rye sourdough bread
100g blood orange marmalade*
½ blood orange, thinly sliced into rounds
500 ml almond milk
150 ml good quality pouring cream
80 ml blood orange juice*
3 organic, free-range eggs
1 organic, free-range yolk
1 tsp vanilla extract
A couple of squares of dark chocolate (70% cocoa solids)
Unsalted butter, for greasing
50g pistachios, shelled, lightly roasted
1 tsp sea salt
*Orange marmalade can be used if you can’t find blood orange
*Orange juice can be used here if you can’t find blood orange
Preheat oven to 160C
Spread one side of the bread with marmalade. Tear the bread into rough chunks and layer into a baking dish, marmalade side up. Make sure the bread is overlapping each other and are nice and snug in the dish. Dot a few pieces of chocolate into the little spaces between the bread and add a few slices of orange into remaining spaces.
Whisk almond milk, cream, orange juice, eggs, and vanilla in a bowl to combine. Pour over the bread. Cover with plastic wrap and pop into the fridge to chill and absorb the milk mixture (at least 30 minutes).
Bake the pudding until custard sets and the pudding is puffed and golden (approx. 45 minutes).
Just before the pudding is finished baking prepare the salted pistachios. Pound the pistachios and salt together with a mortar and pestle. Taste and adjust salt to your liking.
Remove pudding from the oven. Serve hot with a sprinkling of pistachios and Greek yoghurt, ice cream or crème fraiche.