1 Greek Easter loaf salted butter 75mls custard powder 75mls castor sugar a squeeze honey 4.5 cups whole milk zest of 1 orange (or tangerine) powdered cinnamon powdered ginger 1 vanilla pod / or / 1 tablespoon of vanilla essence
Method: Cut up the loaf. Butter one side of each slice. Pack your slices of bread into oven proof dishes (use as many as you like until you've used the whole loaf). Sprinkle cinnamon and ginger spice over each buttered side, then zest your orange over the slices. Put aside and make the custard. I'm a lazy cook, making custard from scratch is reserved for when I have the time and the inclination, instead I use instant custard powder.
To make the custard: Heat 4 cups of milk in a pot on the stove. While that's heating mix your sugar, honey, and custard powder (3 tablespoons of each) into the remaining 1/2 cup of milk. Pour this into the pot of hot milk. Add the seeds from the vanilla pod (or the essence) and sprinkle in 3/4 teaspoon of cinnamon spice into the hot milk.
Stir the custard mixture with a horseshoe whisk to prevent lumps - and cook until thickened and ready to pour over the waiting bread.
Pour custard over the bread in each dish, gently lifting slices to make sure you coat everywhere with custard. Sprinkle over the top a layer of caster sugar and more cinnamon.
Bake in a 170º oven until the top is crispy (about 25 minutes)
*Freeze the extra puddings after they cool / or / leave covered in the fridge for pudding tomorrow night