Easy bread pudding
Prep
15m
Cook
35m
serves
4
This bread pudding looks and tastes fabulous yet it is super easy to put together.
Ingredients (17)
- 1/2 cup (100g) chopped pitted prunes
- 2/3 cup (110g) sultanas
- 1/4 cup (60ml) brandy
- 4 cups (280g) fresh breadcrumbs
- 300ml milk
- 50g unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 100g dark brown sugar
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Icing sugar and creme anglaise or custard, to serve
Creme anglaise
- 4 egg yolks
- 1 cup (250ml) milk
- 1 cup (250ml) pure (thin) cream
- 1/4 cup (55g) caster sugar
- 1 teaspoon vanilla extract
Method
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1.Preheat oven to 180°C. Grease a 20cm cake pan. Place fruit and brandy in a bowl and set aside to soak for 10 minutes.
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2.Meanwhile, combine breadcrumbs, milk and butter in a bowl. Add spices, sugar and vanilla, then stir in fruit and soaking liquid. Stir in egg until well combined. Spread into the cake pan. Bake for 30 minutes or until golden and firm.
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3.For the creme anglaise, lightly beat yolks in a bowl. Place milk, cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. Pour hot milk mixture over egg, whisking constantly, then return to the pan over very low heat. Stir constantly with a wooden spoon for 5-6 minutes until thick enough to coat the back of the spoon. Pour into a jug, cover surface closely with plastic wrap to prevent a skin forming, then chill until needed.
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4.Dust pudding with icing sugar and serve warm with creme anglaise.
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