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| BREAD & BUTTER PUDDING |
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Ingredients (serves 4 - 6) |
| Fresh milk |
300ml |
| Whipping Cream |
300ml |
| Vanilla pod |
1, split |
| Salt |
a pinch |
| Egg |
4 |
| Unrefined caster sugar |
100g |
| *Raisin brioche bread |
6 slices (about 1.5 cm thick) |
| Unsalted butter |
50g |
| Shallow baking dish, buttered, size about 1.5 litres capacity |
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Method
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- Put milk and cream into a saucepan. Scrape the black seeds from the split vanilla pod plus the pod into the milk mixture. Slowly heat to a boil. Remove from heat and leave to infuse and cool for 30 minutes.
- Whisk eggs and sugar together in a large mixing bowl. Discard the vanilla pod and pour the milk mixture into the egg mixture to form a liquid custard mix.
- Cut each slice of brioche bread in half diagonally. Butter every slice of bread. Arrange bread (buttered side up) into the prepared dish, overlapping each other.
- Carefully pour all the custard mix down the sides of the dish. Let stand for 30 – 45 minutes.
- Preheat oven to 160 degrees C. Place the baking dish in a bain-marie (can be a roasting tin half filled with hot water) and bake for 40 minutes or until just firm to the touch.
- Serve warm or cold with ice-cream and fresh blueberries or strawberries.
*Raisin brioche is a French egg and butter bread baked fresh daily in our bakery, available in all Cedele outlets and Bakery Depot. |
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