Pudding Bread

pudding bread, looking for these recipes? check this for 5 best pudding bread: Classic bread and butter pudding,Condensed milk bread and butter pudding,Gluten-free bread and butter pudding with honey-nut crumble,Masala chai brioche pudding

Masala chai brioche pudding

Image credit: Chris L Jones – taste.com.au

Ingredients

  • 400g plaited brioche loaf
  • 60g butter, softened
  • 3 cups milk
  • 1/2 cup finely grated palm sugar (see notes)
  • 6 green cardamom pods, bruised
  • 1 cinnamon stick
  • 3cm piece fresh ginger, sliced
  • 2 teaspoons fennel seeds
  • 1 1/2 tablespoons black tea leaves
  • 2 teaspoons vanilla extract
  • 300ml thickened cream
  • 5 eggs
  • 1/2 cup sultanas
  • 2 tablespoons flaked almonds
  • Icing sugar, to serve
  • Pure cream, to serve

Method

  • Step 1
    Cut brioche diagonally into 1.5cm-thick slices. Spread one side of each slice of brioche with butter.
  • Step 2
    Heat milk in a medium saucepan over medium heat until just simmering. Remove from heat. Stir in palm sugar, cardamom, cinnamon, ginger, fennel and tea. Stand for 10 minutes. Strain milk mixture through a fine sieve into a large bowl. Discard solids. Stir in vanilla and thickened cream. Whisk in eggs.
  • Step 3
    Layer brioche, buttered-side up, and sultanas in a greased 12-cup (3-litre) capacity oval baking dish. Pour milk mixture over brioche. Set aside for 10 minutes to allow milk mixture to be absorbed. Sprinkle with almonds.
  • Step 4
    Meanwhile, preheat oven to 180C/160C fan-forced.
  • Step 5
    Bake pudding for 45 to 50 minutes or until custard is set and brioche is lightly browned. Stand for 10 minutes. Serve dusted with icing sugar and drizzled with pure cream.

Condensed milk bread and butter pudding

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 400g pkt butter brioche loaf
  • 100g dark chocolate (70% cocoa), coarsely chopped
  • 2 x 395g cans sweetened condensed milk
  • 500ml (2 cups) pouring cream
  • 8 eggs
  • 2 teaspoons vanilla extract

Burnt caramel sauce

  • 110g (1/2 cup) caster sugar
  • 80ml (1/3 cup) double cream

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease a round 3L ovenproof dish. Trim ends of the brioche then use a serrated bread knife to cut into 1cm-thick slices.
  • Step 2
    Place the slices in the prepared dish, overlapping in a concentric circle pattern and sprinkling three-quarters of the chocolate between the layers as you go.
  • Step 3
    Whisk together condensed milk, pouring cream, eggs and vanilla in a large bowl. Pour mixture through a fine sieve over bread slices and set aside for 30 minutes to soak.
  • Step 4
    Sprinkle the remaining chopped dark chocolate over the brioche slices. Bake for 45 minutes or until set and golden.
  • Step 5
    Meanwhile, stir sugar and 60ml (1 ⁄4 cup) water in a saucepan over low heat for 5 minutes or until sugar dissolves. Boil, without stirring, for 5 minutes or until deep golden.
  • Step 6
    Remove from heat. Carefully stir in double cream (mixture may split). Set aside for 15 minutes to thicken slightly. Drizzle over the pudding to serve.

Gluten-free bre
ad and butter pudding with honey-nut crumble

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 300g (8 slices) Helga’s Gluten Free Wholemeal bread
  • 40g butter, at room temperature
  • 4 eggs
  • 2 tablespoons honey, plus extra, to serve
  • 625ml (2 1/2 cups) milk
  • 1 teaspoon vanilla bean paste
  • 50g (1/3 cup) dried cranberries, chopped
  • Natural yoghurt, to serve
  • Raspberries, to serve (optional)

Honey-nut crumble

  • 85g (1/3 cup) walnuts, coarsely chopped
  • 2 tablespoons flaked natural almonds
  • 1 tablespoon mixed seeds (pepitas & sunflower)
  • 1 tablespoon honey
  • 30g cold butter, coarsely grated
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 tablespoon coconut flour

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Lightly spread slices of bread with butter. Cut each slice into 4 triangles. Arrange in a 1.75L (7 cup) ovenproof dish.
  • Step 2
    Whisk together the eggs, honey, milk and vanilla in a large jug. Pour mixture over the bread. Scatter over cranberries. Set aside for 10-15 minutes for mixture to soak into bread.
  • Step 3
    To make the honey-nut crumble, combine all ingredients in a bowl. Use fingertips to combine, rubbing slightly to bring together. Set aside.
  • Step 4
    Place pudding on a baking tray. Cover with foil. Bake for 30 minutes. Remove foil. Scatter with crumble. Bake, uncovered, for a further 30-35 minutes or until golden and just set. Set aside for 5-10 minutes to cool. Drizzle with extra honey and serve with yoghurt and raspberries, if using.

Classic bread and butter pudding

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 250ml (1 cup) milk
  • 250ml (1 cup) thickened cream
  • 1 vanilla bean, split, seeds scraped
  • Pinch of salt
  • 3 eggs
  • 110g (1/2 cup) white sugar
  • 50g butter, at room temperature
  • 3 bread rolls, thinly sliced
  • 2 tablespoons sultanas, soaked in warm water, drained
  • 2 tablespoons apricot jam
  • Icing sugar, to dust

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease a 1.25L (5 cup) ovenproof dish with butter.
  • Step 2
    Place milk, cream, vanilla seeds and pod, and salt in a saucepan. Bring to a simmer over medium-low heat. Remove from heat.
  • Step 3
    Use electric beaters to beat eggs and sugar in a bowl until well combined. Add the milk mixture gradually, whisking constantly, until well combined. Strain mixture through a sieve into a jug.
  • Step 4
    Butter the bread, reserving any remaining butter. Arrange bread in the prepared dish. Sprinkle with sultanas and gently pour over the milk mixture. Dot with remaining butter.
  • Step 5
    Place the dish in a large baking dish and pour enough boiling water into larger dish to reach halfway up side of smaller dish. Bake for 35-40 minutes or until the mixture wobbles slightly in the middle. Set aside to cool slightly. Stir jam and boiling water in a small bowl until smooth. Brush pudding with jam mixture. Serve sprinkled with icing sugar.

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