Bread and butter pudding is a classic dessert dish which pairs perfectly with our 2012 Vintage Malbec. Our Malbec has a very attractive nose with intense, ripe dark berry aromas with cherry and plum in the forefront. Touch of chocolate, hint of coffee with anise and light smoke in the background.
4 almond croissants, roughly torn.
400g brioche loaf, roughly torn.
100g unsalted butter, melted
1 cup castor sugar
600 ml milk
Icing sugar to dust
Grease a 2L baking dish.
Arrange the almond croissant pieces in the baking dish, then top with a layer of brioche.
Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined. Pour over the pastry and brioche, then stand for 3-4 hours to allow the cream mixture to soak in and the flavours to develop.
Preheat the oven to 180°C.
Bake the pudding for 1 hour or until just set. Dust with icing sugar and serve.