Priyanka's Bread and Butter Pudding with Clover Custard
Get Priyanka’s Bread and Butter Pudding Recipe from The Tastemaster Junior Season 1 Episode 4 here
INGREDIENTS
- 10 slices of white bread, at least 2 days old, or 6-8 croissants
- Margarine (to butter the bread and grease the dish)
- Sliced almonds
- 4 eggs
- 3 cups of milk
- 1 teaspoon vanilla essence
- 6 tablespoons sugar
- 1/2 teaspoon cinnamon
- Nutmeg (grated over)
HOW TO MAKE
- Generously spread butter on both sides of the bread (if you are using croissants, there is no need to butter).
- Cut each slice diagonally into 4 pieces.
- Place each triangle in a greased, ovenproof dish, stacking the slices on top of each other. Ensure the dish is covered.
- You will end up with about 3-4 layers.
- Dust with cinnamon and nutmeg, and sprinkle some almonds between each layer.
- In a separate bowl, beat the eggs. Mix in the milk, vanilla essence, and sugar.
- Pour the mixture over the bread slices and gently push down the top layer so that it soaks in the liquid.
- Allow this to rest on your counter or in a dry place for approximately 30 minutes so that the bread absorbs the liquid mixture before baking.
- Place small pieces of butter on top of the pudding and bake in a preheated oven set at 180°C for approximately 45 minutes.
- You will notice that the pudding will rise significantly. Once it’s golden brown, remove it from the oven and allow it to cool.
- Dust with icing sugar.
- Serve with custard, ice cream, cream, fresh berries, and a sprig of mint.
VARIATIONS
- Raisin bread can also be used.
- Orange zest adds a lovely flavour.
- Topping with sliced almonds gives the pudding a crunch.
- Glaze the golden top of the pudding with apricot jam.
