Golden Orange Bread and Butter Pudding

• 5 large eggs, lightly beaten
• 2 cups full cream milk
• ⅔ cup pouring cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 oranges, finely grated zest
• ⅓ CSR Raw Caster Sugar
• 12 slices of day-old crusty white bread
• 75g butter, melted
• ½ cup sultanas, soaked for 10 mins in hot water

for the topping

• 2 tbs CSR Golden Syrup Squeeze
• 2 tbs CSR Demerara Sugar
• 2 tbs orange peel, very fine strips

1. Preheat the oven to 170°C and grease a pie dish or ovenproof dish (approximately 18 x 27x 5cm) with a little melted butter.
2. In a large bowl, make the custard by combining the eggs, milk, cream, vanilla, cinnamon and orange zest. Whisk until smooth. Add the CSR Raw Caster Sugar, continuing to whisk until well combined.
3. Brush both sides of the bread with melted butter. Arrange a single layer of buttered bread to cover the bottom of the dish, then scatter with about ⅔ of the soaked sultanas. Fit a stand mixer with the flat attachment. Add the butter and sugar to the bowl and beat for about 3 mins, or until light and fluffy.
4. Arrange the remaining buttered bread in a decorative overlapped pattern on top and scatter with the remaining sultanas.
5. Pour the egg custard mix over the pudding. Allow to sit for at least 30 mins. Press the bread down gently with an egg flip occasionally to encourage it to absorb as much of the custard mix as possible.
6. Drizzle the surface of the soaked bread lightly with CSR Golden Syrup Squeeze and sprinkle with CSR Demerara Sugar . This will form a sweet crunchy crust.
7. Cover with a sheet of baking paper and bake for 35 mins or until the surface is golden brown and the custard is just set. Remove from the oven.
8. While the pudding bakes, place the orange peel strips in a heatproof mug, cover with boiling water, allow to sit for 1 min, drain and set aside.
9. Just before serving, scatter the pudding with blanched orange strips. Serve warm with vanilla ice cream or custard.