Add a touch of spice to all things nice – like this impossible-to-resist bread and butter pudding!
Ingredients
- 2 cups pure cream
- 1 cup milk
- 1/3 cup caster sugar
- 1 cinnamon stick
- 1 vanilla bean, split
- 5 eggs
- 60g unsalted butter, softened
- 8 slices spicy fruit bread
- Maple syrup, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish.
- Step 2Combine cream, milk, sugar and cinnamon in a saucepan over medium heat. Scrape seeds from vanilla bean. Add seeds and bean to cream mixture. Cook, stirring occasionally, for 8 to 10 minutes or until mixture just simmers (don’t boil). Remove from heat. Set aside for 10 minutes for flavours to develop. Strain mixture through a fine sieve over a large heatproof jug. Remove and discard cinnamon and vanilla bean. Cool for 5 minutes.
- Step 3Whisk eggs in a large bowl. Gradually whisk in cream mixture until combined.
- Step 4Spread butter over each side of bread slices. Cut each into 2 triangles. Place bread, overlapping slightly, in prepared dish. Pour over three-quarters of the cream mixture. Set aside for 15 minutes for bread to absorb mixture. Pour over remaining cream mixture. Place in a large roasting pan. Pour boiling water into pan until halfway up sides of dish.
- Step 5Bake for 40 to 50 minutes or until pudding is golden and just set. Carefully lift dish from water. Stand for 5 minutes. Serve with maple syrup.
- High fibre
- High protein
Nutrition
2430 kj
Energy
45g
Fat Total
27g
Saturated Fat
3g
Fibre
13g
Protein
297mg
Cholesterol
250.63mg
Sodium
16g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use 1 teaspoon vanilla bean paste instead of vanilla bean and save around $4.66 in total.
You could add 1 teaspoon finely grated orange rind in step 3.
- Author: Michelle Lucia
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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