Bread pudding

By admin
25 October 2013

As far as pudding goes, there’s nothing like the old favourites that have been passed on from Grandma, to Mom, to your own kitchen.

Bread pudding

Serves 4–6 As far as pudding goes, there’s nothing like the old favourites that have been passed on from Grandma, to Mom, to your own kitchen. And right at the top of my list is bread pudding. On a Saturday, Errol often comes home with a loaf of bread under his arm. Then he acts all innocent and pretends that he thought we’d run out of bread. He’s not even subtle when he hints that I’ll probably have to use it for bread pudding. I must admit, there’s no better sweet treat to end off a Sunday lunch. This is an especially good option at the end of the month when you’re running low on cash. A while back I invited Hilda and Oom Oubaas over. After his second helping, he looked at the big bowl of pud and muttered with a sigh, ‘My, my, how I wish my whole body was a tummy.’

Ingredients

5 eggs

75 ml (5 T) cocoa powder

75 ml (5 T) castor sugar

300 ml fresh cream

700 ml milk

8 medium or 4 large croissants

(about 470 g croissants), halved

100 g good milk chocolate, broken

into blocks

80 g cashew nuts, roasted and

coarsely chopped extra castor sugar for sprinkling vanilla ice cream or custard for serving  Method • Preheat the oven to 180 °C. Spray a relatively deep oven dish (25 x 30 cm) with nonstick food spray. • Place the eggs, cocoa powder and castor sugar in a large mixing bowl. Beat until smooth and creamy. Add the fresh cream and milk together while beating until thoroughly combined. • Dip the croissant halves, one at a time, into the milk mixture. Leave for a few seconds to soak up some of the mixture. Place the croissants in layers in the prepared oven dish and pour over the rest of the milk mixture. • Place the chocolate blocks between the croissants. Sprinkle over the cashew nuts, followed by a sprinkling of sugar. Don’t add too much sugar; you just want a slight crunch. • Bake for 25–30 minutes until golden brown on top. • Serve the pudding with vanilla ice cream or ready-made custard.

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