- 45 mins
- 1 hour
- Serves 6
|5 large eggs|
|⅓ cup caster sugar|
|300ml Devondale Long Life Thickened Cream|
|300ml Devondale Full Cream Fresh Milk|
|1 teaspoon vanilla extract|
|Finely grated zest of 1 orange|
|6 thick slices of fruit loaf|
|Devondale Dairy Soft Butter Blend, for spreading|
|100g white chocolate, roughly chopped|
|2 teaspoons Demerara sugar|
|Icing sugar, to serve|
|Devondale Long Life Thickened Cream, to serve|
Preheat oven to 170°C. Lightly grease a 1.5L baking dish.
Whisk the eggs, sugar, cream, milk, vanilla and orange zest together in a large jug until well combined.
Butter the fruit loaf slices and cut each slice in four triangles. Arrange the bread pieces in the baking dish, butter-side up, at angles. Slowly and gently pour the custard mixture over each piece of fruit loaf and set aside for 30 minutes so that the custard absorbs into the bread.
Gently press the bread into the custard and scatter with the chocolate, pushing about one third of the chocolate between the fruit loaf slices. Sprinkle with the sugar.
Bake for 55 to 60 minutes or until the pudding is golden and the custard is set. Cover with foil if the top is over browning – check after about 40 minutes. Serve warm, dusted with icing sugar and cream.