Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Cinnamon and orange bread and butter pudding recipe

Cinnamon and orange bread and butter pudding recipe

25 ratings

Dessert needn’t be complicated. This simple vegan take on a bread and butter pudding is an all-round crowd-pleaser See method

Ingredients

  • 100g dairy-free spread, plus extra for greasing
  • 1¼ tsp Schwartz Ground Cinnamon
  • 6 thick slices of bread (about 300g), halved diagonally
  • 250g fine-cut orange marmalade
  • sunflower oil spray
  • 2 oranges, 1 thinly sliced, 1 zested
  • 30g cornflour
  • 2 x 250ml cartons Oatly Creamy Oat, plus extra to serve (optional)
  • 30g caster sugar
  • pinch of turmeric (optional)
  • ¼ tsp icing sugar
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    2125kj
    511kcal     26%

  • Fat

    23g 33%

  • Saturates

    4g 21%

  • Sugars

    36g 40%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 70g Protein 5.2g Fibre 3.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease a 2ltr baking dish. In a bowl, mix the spread with 1 tsp Schwartz Ground Cinnamon and a small pinch of salt, then spread thinly over both sides of the bread, followed by the marmalade. Layer the bread in the baking dish as you go.
  2. Heat a griddle pan over a medium heat and spray with a little sunflower oil. Griddle the orange slices for 2-3 mins each side, until char lines appear. Nestle between the bread in the baking dish.
  3. Put the cornflour in a heatproof bowl and whisk with 100ml water; set aside. Pour the Oatly Creamy Oat into a saucepan with the sugar and warm over a low heat to until the sugar dissolves. Increase the heat slightly until it just starts to bubble. Pour half the mixture into the cornflour bowl, whisk well to combine, then pour back into the pan.
  4. Simmer for 2-3 mins, whisking often, until thickened slightly. Whisk in the turmeric, if using, then pour over the bread and set aside for 15 mins to soak.
  5. Bake for 35-40 mins, until puffed and golden. Leave to rest for 10 mins, then scatter with the orange zest. Mix the remaining Schwartz ground cinnamon with the icing sugar and dust over the pudding. Serve with extra Oatly Creamy Oat, if you like.
See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.