Citrusy bread-and-butter pudding with Italian meringue

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Ingredients

12 white bread slices, crusts removed
100 g butter, softened
125 g apricot jam
80 g sultanas or raisins
6 free-range eggs
2 cups cream
2 cups milk
2 t vanilla extract
50 g caster sugar
½ t ground nutmeg
1 cinnamon stick
1 ClemenGold or orange, rind removed
For the meringue:
3 free-range egg whites
180 g caster sugar
For the ClemenGolds:
3 ClemenGolds
2 T sugar
To serve:
Icing sugar, for dusting

Cooking Instructions

1. Preheat the oven to 180°C.

2. Generously butter the bread on one side, then spread with apricot jam. Sandwich the sliced bread together, then slice diagonally and layer in an ovenproof dish, scattering the sultanas or raisins between each layer.

3. Mix the eggs, cream, milk, vanilla, sugar and nutmeg in a large mixing bowl, then pour over the sandwiched bread.

4. Insert the cinnamon stick into the pudding, top with the ClemenGold or orange rind and allow to stand for 20 minutes, or until the milk is absorbed.

5. Bake for 30–35 minutes or until the edges of the bread are slightly toasted and the centre of the pudding is slightly wobbly.

To make the meringue:

6. Beat the egg whites using an electric mixer until soft peaks form. Slowly add the caster sugar, a little at a time, and beat until the meringue is stiff and glossy.

7. Spoon the meringue over the pudding and return the dish to the oven to cook for 10 minutes.

8. Peel three ClemenGolds and cut into rounds. Coat with sugar and fry in a pan over high heat for 2 minutes. Serve with the bread pudding.

9. Dust with icing sugar before serving.

Browse more meringue recipes here.