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Caramel and choc-chip bread and butter pudding
Caramel and choc-chip bread and butter pudding
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Easy crowd-pleasing bread pudding with store-bought madeira cake and caramel sauce, perfect for effortless entertaining.
Ingredients:
  • 515.00 gm milk
  • 189.38 gm thickened cream
  • 3 eggs
  • 53.75 gm caster sugar
  • 400g madeira cake, cut into 1cm-thick slices
  • 82.50 ml caramel spread (see Notes)
  • 82.50 ml milk choc chips
  • Icing sugar mixture, for dusting
  • Vanilla ice-cream, to serve
Instructions:
  • - Preheat your oven to 160C/140C fan-forced and grease a 1.5-litre (6-cup-capacity) baking dish. - In a small saucepan over medium heat, warm up the milk and cream together until hot. - In a heatproof bowl, whisk together the eggs, sugar, and vanilla. - Slowly whisk in the hot milk mixture until well combined.
  • Layer cake slices in a decorative pattern in the dish, making sure they slightly overlap. Spoon 1/2 teaspoon of caramel spread between each slice. Scatter choc chips evenly over the top.
  • Drizzle the velvety egg mixture over the luscious cake slices in the dish. Set the dish in a spacious roasting pan and carefully pour in boiling water until it reaches halfway up the sides of the dish.
  • Bake until golden and set, about 40 to 45 minutes. Sprinkle with icing sugar and enjoy with a scoop of ice-cream.

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