Dessert

Cinnamon scroll bread and butter pudding with walnut butter

Name: Cinnamon scroll bread and butter pudding with walnut butter recipe
Yield: 6
Ingredients: 335ml milk; 335ml pure (thin) cream; 1 tsp ground cinnamon; 3 eggs, plus 3 extra egg yolks; 65g caster sugar; 6 cinnamon scrolls, halved (800g total); 3/4 cup (75g) walnuts, toasted, finely chopped; 2 tbs caster sugar; 100g unsalted butter, softened, plus extra to grease

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 23, 2022

Upgrade your grandma's bread and butter pudding recipe with this decadent version made from custard-soaked cinnamon scrolls slathered in walnut butter.

335ml milk
335ml pure (thin) cream
1 tsp ground cinnamon
3 eggs, plus 3 extra egg yolks
65g caster sugar
6 cinnamon scrolls, halved (800g total)

WALNUT BUTTER

3/4 cup (75g) walnuts, toasted, finely chopped
2 tbs caster sugar
100g unsalted butter, softened, plus extra to grease

Method

1.

Preheat oven to 160°C. Grease a 2L-capacity ovenproof dish with butter and set aside.
2.

For the walnut butter, place all ingredients in a small bowl and mix until well combined. Set aside until needed.
3.

Place the milk, cream, cinnamon and a pinch of salt flakes in a medium saucepan over medium-low heat, and bring to just below a simmer.
4.

Place eggs, yolks and sugar in a large bowl and, using a whisk, gently stir to combine (try not to incorporate too much air). Pour over the hot milk mixture, whisking constantly until combined.
5.

Spread cut sides of each cinnamon scroll with walnut butter and arrange, with scroll facing up, in the prepared dish. Pour over egg mixture, and stand for 15 minutes.
6.

Cover dish with foil, then transfer to the oven and bake for 30 minutes. Remove foil and bake for a further 15 minutes, or until golden and the custard has just set. Stand for 15 minutes before serving warm.