Caramel bread pudding
These bread puddings made into individual portions are a decadent sweet treat.
| Recipe By: | Sam Linsell |
| Serves: | 12 |
| Cooking Time: | 20 minutes |
| Serving Suggestion: | Served warm with custard, they make a perfect winter dessert. |
| Prep Time: | 20 minutes, plus 30 minutes to soak |
Ingredients
- 3 slices white bread
- 3 Tbsp butter
- 50 g good-quality orange marmalade
- 2 x 80 g small pieces white chocolate
- 2 Tbsp Canola oil
- 5 Tbsp cold water
- 250 ml fresh Ayrshire cream
- 3 cups 1,5 L milk
- 5 g salt
- 6 extra large free range eggs
- 2 vanilla pod, split and seeds scraped out
- 2 cups buttermilk, for drizzling
- 180 g corn flour
- 1/2 tsp orange essence
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Lightly butter the bread and then spread the marmalade over each slice. Cut the bread into 4 even strips lengthways and sideways to make 16 small squares, separate, and place these in a large flat bowl. Scatter over the chocolate.
- In a large heavy based pot, heat the sugar and water, without stirring until it bubbles and becomes a golden colour. When all the sugar has dissolved into a liquid, take it off the heat and add the cream while whisking all the time. Add the milk and the salt.
- While the sugar is caramelising, beat the eggs in a bowl with the vanilla, buttermilk and essence until light and fluffy.
- Add the eggs to the caramel–milk mixture whisking constantly.
- Pour the caramel over the bread - mixing gently to combine- and allow this to soak for 30 minutes to an hour.
- Pre-heat your oven to 180°C when you are ready to bake, and grease a 12 cup muffin pan lightly with cooking spray. Divide the mixture evenly between the 12 cups, and bake for 20 minutes and until the puddings are golden and cooked through.
You could enjoy this recipe too
Buy the ingredients
Add to Cart