Orange-and-pistachio bread pudding

“This pudding brings you all the comforting winter indulgence you need. You could replace the pistachios with dark or milk chocolate drops.” – Clement Pedro

1. Generously spread the marmalade onto the base of each roll, then top with the other halves. Arrange in a 30 x 21 cm rectangular baking tin.

2. Combine the egg yolks, sugar and vanilla, whisking
until the sugar has dissolved. Add the milk and cream and combine.

3. Pour the mixture over the rolls and sprinkle over the pistachios. Set aside while preheating the oven to 170°C. Bake for 30 minutes, or until the sides have completely set and
the centre is still slightly custard like. The pudding will continue cooking slightly once out of the oven.

4. While the pudding is baking, make the custard. Heat the cream and milk in a saucepan over a low heat until just below simmering. Beat the egg yolks, sugar, orange zest and vanilla until all the sugar has dissolved.

5. Gradually add half the cream and milk to the egg mixture in a slow stream while mixing. Add the remaining cream and milk, mixing until well combined. Pour the mixture back into the saucepan and cook for 10 minutes, stirring to prevent the mixture from catching. The custard is ready once the mixture coats the back of a spoon and leaves a solid line when you run your finger through it.

6. Serve the pudding with the custard.

Cook's note: Instead of Seville orange marmalade, you could use Woolies' mixed citrus marmalade. And if you're pressed for time, serve the pud with Woolies' vanilla bean custard.

Find more citrus recipes here. 

Photograph: Jan Ras 
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay