Jam Jaffle Bread and Butter Pudding
8 slices white bread
Azalea Grapeseed Oil
150ml thickened cream
55g caster sugar
½ tsp vanilla bean paste
2 tbsp demerara sugar
Vanilla ice cream, to serve
Brush one side of each of the bread slices with a generous amount of Azalea Grapeseed Oil. Flip the slices over and, on 4 of the slices, spread 2 heaps teaspoons of jam. Place another slice on top (with the oiled side facing outwards) to form 4 jam sandwiches. Toast the sandwiches in a jaffle maker until crispy.
Arrange the jaffle halves in an ovenproof pan or dish.
Whisk together cream, milk, eggs, caster sugar and vanilla. Pour over the jaffles and allow to soak for 30 mins.
Preheat oven to 180ºC fan. Sprinkle with demerara sugar and bake for 35-40 mins until custard is set.
Serve hot with vanilla icecream.