Lockdown Bread & Butter Pudding
Category
Desserts
Persons
8
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Ingredients
- 380 g Bread / Buns sliced thinly
- 30 g Butter, softened
- Ground Cinnamon for dusting
- Blueberries to garnish
- 2,5 – 5 ml Whole Aniseed (not star anise) optional, see notes
Filling:
- 250 ml Water
- 100 g Sugar (½ cup)
- Juice of 1 Lemon
- 500 g Apples, about 5 medium-size apples – cored and cut into thin wedges
- 125 g Raisins (1 cup)
Egg Custard:
- 250 ml Leftover Filling Juice
- 50 g Butter
- 250 ml Cold Milk
- 3 Eggs
- Zest of 1 lemon finely grated
Instructions
- Preheat your oven to 180 degrees C and prepare a 20 x 20cm (2Lt) oven dish with butter.
Filling:
- Add the water and sugar in a medium-size saucepan and place over moderate heat. Stir to dissolve the sugar and add the rest of the filling ingredients. Bring to a boil, lower the heat and allow to simmer for 10 – 15 minutes until the apples are soft.
- Strain the mixture and keep both the liquid and fruit separate. Allow the fruit to cool to room temperature.
Egg Custard:
- Add the butter to the warm leftover syrup and stir to dissolve completely and then add the milk.
- In a separate bowl, beat the eggs and then add the cooled milk mixture, followed by the lemon zest.
Assemble:
- Spread the bread slices lightly with the softened butter. Cut half of the bread in triangles and the rest in cubes.
- Place the triangle halves in the bottom of the dish with the buttered side facing upwards. Pour half of the custard over the bread.
- Add the fruit on top of the bread and level. Scatter the cubed bread over the fruit and pour the rest of the custard over the cubed bread.
- Allow to rest for 30 minutes so that the bread can absorb some of the custard.
- Dust with ground cinnamon and bake in preheated oven for 25 – 30 minutes.
- Allow to cool for 10 minutes, garnish with blueberries and serve with whipped cream, custard or ice cream.
