Caramel bread pudding

By admin
25 June 2014

You can’t go wrong with this easy dessert. It’s a real crowd-pleaser and is bound to become a family favourite.

 PHOTO: Jacques Stander PHOTO: Jacques Stander

Serves 6 Preparation: 15 min Soaking: 30 min Cooking: 45 min

10 slices white bread

40 g butter, softened

50 ml apricot jam

250 ml (1 c) caster sugar

60 ml (¼ c) water

250 ml (1 c) cream

180 ml (¾ c) milk

4 eggs

5 ml (1 t) vanilla essence

60ml (¼ c) buttermilk

Preheat the oven to 180 °C. Grease a deep baking tin.

1 Arrange the bread on a work surface. Lightly butter the slices then spread the jam over. Cut the bread into small squares and layer them in the baking tin.

2 In a large pot, heat the caster sugar and water until it bubbles and turns a golden colour. When all the sugar has dissolved, remove from the heat and add the cream while whisking constantly. Add the milk.

3 Whisk the eggs in a bowl with the vanilla essence and buttermilk until light and fluffy.

4 Add the egg mixture to the caramel cream mixture while whisking constantly.

5 Pour the liquid over the bread and use a fork to push the bread gently below the surface. Set aside to allow the bread to soak up the liquid for 30 minutes.

6 Bake for 35 minutes or until the pudding is golden and cooked through.

7 Serve with custard if you like.

-Hope Malau

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