Bread Pudding with Citrus, Sultanas and Rooibos served with a Melktart – Alto Wines

Ingredients

• 300ml full cream milk
• 300ml pouring cream
• 1 vanilla pod, split and seeds scraped
• 3 rooibos tea bags
• 2ml salt
• 3 large eggs
• 110g white sugar
• 80g butter, softened
• 1 loaf brioche bread
• 1 croissant loaf
• 150ml chunky orange marmalade
• 50g seedless sultanas, soaked in warm water, drained
• 15ml dark brown sugar
• Custard or crème anglaise, to serve
• 750 ml fresh cream
• 1 vanilla bean, seeds scraped
• 2 cinnamon sticks
• 2.5 ml ground cinnamon
• 1 x tin condensed milk, chilled