Bread and butter pudding
| Serves: | 4 |
Ingredients
- fresh berries of your choice, to serve
- icing sugar, for dusting
- 4 Free-range eggs, beaten
- 3/4 cup castor sugar
- salt
- 600 ml full-cream milk, heated
- 90 ml corn flour
- 1/2 tsp vanilla bean paste
- 80 ml melted, unsalted butter
- 4 bay leaves
- 16-18 white bread
- 200 g butter, plus extra, melted, for the tart base
- slow roasted fresh berries, to garnish
- fresh berries, to garnish
- 2 large tbsp creme fraiche
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
COOK 1: SLOW ROASTED BERRIES
Ingredients:
1 kg assorted red berries such as strawberries, raspberries, blueberries - keeping 200 g fresh for garnish
100 g icing sugar, optional
Method
1. Preheat the oven to 120°C
2. Remove the leaves and stalks of the strawberries
3. Place strawberries in a single layer on a baking tray, lightly dust with icing sugar
4. Do the same with remaining berries on a separate baking tray.
5. Slow roast for 30 - 60 minutes
6. Remove the cooked smaller berries before they burst and let the strawberries cook a little longer, remove and keep aside to cool
COOK 2: BAY LEAF CUSTARD
Ingredients:
4 eggs
100 ml castor sugar
1 pinch of salt
600 ml milk, lukewarm
90 ml cornflour
10 ml vanilla essence
80 ml butter, melted
3 bay leaves
Method
1. Blend all ingredients, except bay leaves and butter in a blender until smooth
2. Add butter and bay leaves to mixture in a saucepan over medium heat and stir while scraping the bottom to keep from burning
3. Cook until thick and glossy. Remove bay leaves and cool
TIP: If the custard makes lumps, remove bay leaves and blend in an electric blender until smooth
COOK 3: BREAD PUDDING
Ingredients:
16 – 18 slices white or brown bread, lightly toasted and crust removed
100 g soft butter
berries, slow roasted
bay leaf custard
1 bundt tin, greased well with butter
Method
1. Preheat the oven to 180°C
2. Smear the toast with butter on both sides. Line the bottom of the bundt pan with 9 slices
3. Top with a thick layer of berries and drizzle with pan juices. Keep some berries aside for garnish
4. Add custard and complete with the remaining toast
5. Push the pudding down with an ovenproof plate
6. Bake for 45 - 55 minutes and remove to cool completely
COOK 4: ASSEMBLE AND DECORATE
Ingredients:
remaining roasted berries
fresh berries
250 ml fresh cream or crème fraîche
Method
1. Carefully turn the bread and butter pudding out on serving platter
2. Scatter with cooked and fresh berries
3. Dust with icing sugar
4. Serve sliced with cream or crème fraîche on the side