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Ingredients

Metric
Imperial

To serve:

  • Custard or cream
  • 8 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
  • 10.58 oz orange marmalade
  • 5.29 oz dark chocolate (chopped)
  • 1/3 cup sugar
  • 4 extra-large eggs
  • 1 cup milk
  • 1 cup cream
  • 1 tsp vanilla essence

To serve:

  • Custard or cream

Method

  1. Grease a medium-sized (2 litre capacity) baking dish.
  2. Spread each slice of bread with marmalade.
  3. Cut each slice diagonally in half to create triangles.
  4. Arrange the slices of bread across the dish like dominos, scattering pieces of chocolate between the slices and over the top of the bread.
  5. Whisk the sugar, eggs, milk, cream and vanilla essence together in a bowl until the sugar has dissolved.
  6. Pour the egg mixture over the bread. Cover and allow to sit for 1 hour so that the bread can absorb the custard.
  7. Preheat to the oven to 180°C.
  8. Bake in the centre of the oven for 1 hour or until the centre of the pudding is just set.
  9. Serve warm with custard or cream.

Ingredients

To serve:

  • Custard or cream

Method

  1. Grease a medium-sized (2 litre capacity) baking dish.
  2. Spread each slice of bread with marmalade.
  3. Cut each slice diagonally in half to create triangles.
  4. Arrange the slices of bread across the dish like dominos, scattering pieces of chocolate between the slices and over the top of the bread.
  5. Whisk the sugar, eggs, milk, cream and vanilla essence together in a bowl until the sugar has dissolved.
  6. Pour the egg mixture over the bread. Cover and allow to sit for 1 hour so that the bread can absorb the custard.
  7. Preheat to the oven to 180°C.
  8. Bake in the centre of the oven for 1 hour or until the centre of the pudding is just set.
  9. Serve warm with custard or cream.

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