The bliss of butter

EURASIAN BREAD PUDDING

SERVES 6-8

INGREDIENTS

470g can peach halves in syrup, drained
6 slices brown bread
6 slices white bread
SCS Pure Creamery Butter
6 eggs
1 cup (220g) castor sugar
3 cups (750ml) evaporated milk
1 cup (200ml) coconut cream (thick santan)
2 tsp vanilla essence
4 tbsp marmalade
4 tbsp sherry liqeur

METHOD

1. Preheat oven to 180°C. Butter an ovenproof dish with SCS Pure Creamery Butter (measuring approx 29cm x 18cm x 8cm).

2. Slice each peach half into 6 pieces. Butter the bread with SCS Pure Creamery Butter, remove crusts, cut into quarters, crossways. Place bread into the dish in overlapping pieces, alternating between brown and white bread with a peach slice between each slice.

3. Whisk together eggs and sugar until sugar has dissolved. Gradually whisk in evaporated milk, coconut cream and vanilla essence. Gently pour custard mixture over the bread.

4. Place dish into another deep baking dish with enough boiling water to come halfway up sides of the ovenproof dish. Bake in oven for 50 minutes, or until lightly browned and firm. Remove from oven.

5. Meanwhile, warm marmalade in a saucepan. Remove baking tray from deep baking dish and stir in sherry. Brush marmalade glaze over pudding and return to the oven for 15 minutes. Allow to cool and firm up slightly. Serve with ice cream, if desired.