Name: Cinnamon Orange Bread Pudding
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 100 g vegan spread (plus extra for greasing); 1.25 tsp ground cinnamon; 1 pinch salt (small); 6 slice bread (thick, halved diagonally (about 300g)); 250 g marmalade (fine-cut orange); null null sunflower oil spray; 2 null orange (1 thinly sliced, 1 zested); 30 g cornflour; 100 ml water; 500 ml oatly cream (Creamy Oat (2 x 250ml cartons)); 30 g caster sugar; 1 pinch turmeric ((optional)); 0.25 tsp icing sugar; null to_serve oatly cream (extra, if you like)

Instructions

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1

Preheat oven to 180°C (gas 4, fan 160°C). Grease a 2ltr baking dish. In a bowl, mix vegan spread (100 g) with ground cinnamon (1 tsp) and a [small pinch salt]. Spread thinly over both sides of the bread (6 slice), then spread with marmalade (250 g). Layer the [bread] in the baking dish.
2

Heat a griddle pan over a medium heat and spray with [sunflower oil spray]. Griddle orange (1) slices for 2-3 mins each side, until char lines appear. Nestle them between the [bread] in the baking dish.
3

Put the cornflour (30 g) in a heatproof bowl and whisk with water (100 ml); set aside. Pour the oatly cream (500 ml) into a saucepan with the caster sugar (30 g) and warm over a low heat 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 [pinch 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 remaining [orange zest]. Mix ground cinnamon (0.25 tsp) with icing sugar (0.25 tsp) and dust over the pudding. Serve with [extra oatly cream], if you like.