Amarula Bread & Butter Pudding

Amarula custard (makes 350 ml):

Preheat the oven to 180°C. Grease 4 x 10 cm in diameter ramekins generously with butter.

Mix the butter, mixed spice, cinnamon and orange zest together.

Spread the bread generously with butter and cut in 4 triangle shaped quarters.

Mix the citrus peel and flaked almonds together.

Place a layer of bread triangles in the prepared ramekins. Sprinkle half of the citrus peel and flaked almond mixture over. Top with the remaining bread triangles and citrus peel and flaked almond mixture.

Beat the cream cheese, milk, Amarula, orange juice, eggs, egg yolks and castor sugar together.

Pour over the bread pudding. Cover and leave to stand for 1 hour.

Meanwhile preheat the oven to 180°C. Bake for 35 – 40 minutes until golden.

Serve with Amarula custard:

Heat the milk, Amarula, vanilla essence and butter together.

Beat the egg yolks, sugar and the corn flour together. Add the hot mixture little by little to the egg yolk mixture while whisking continuously.

Lower the heat. Return to the pot and heat slowly while stirring continuously until the mixture becomes thick, taking care not to boil.

Enjoy as a delicious custard.