Recipe Series... Sourdough Bread & Butter Pudding

 

Sourdough Bread & Butter Pudding with Orange, Quince & Rosemary

 
 
 

Founded at the Barossa Farmers Market in 2014, Mehl Sourdough are dedicated to using locally sourced South Australian ingredients and a distinctive sourdough culture derived from grains grown in the region. With a passion for creating authentic sourdough and rich, satisfying flavours, Mehl Sourdough are excited to share their delectable Sourdough Bread & Butter Pudding recipe with us.

Enjoy!

Photos by Connor Patterson.

 
 
 

DISCOVER THE RECIPE

SOURDOUGH BREAD & BUTTER PUDDING WITH ORANGE, QUINCE & ROSEMARY

RECIPE BY MEHL SOURDOUGH

FEATURING

Handmade tableware from jam by JamFactory:

Bump Servingware, designed by Stephanie James-Manttan for jam, from $60
Parsa Vase, designed by Golshad Asami for jam, $195

 
 
 

INGREDIENTS

5 eggs

300ml pouring cream

300ml milk

1/2 cup raw sugar

1tsp vanilla paste

500g of stale sourdough bread

50g butter

zest of 1 unwaxed orange

50g fresh rosemary, finely chopped

pinch of salt

quince paste and double cream to serve

METHOD

Preheat the oven to 160 degrees. 

Slice or rip the sourdough bread into pieces.

Butter the bread and place in a lined baking dish.

Whisk all the ingredients together and pour over the prepared bread and butter.

Bake in the preheated oven until set, about 30 minutes.

Serve with quince paste and double cream.

 
 
 
 
 
 
 
 
 
 
LIFESTYLEBridget BrazelLocal Series, Recipe, Barossa, jam, David Franz