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Vanilla cinnamon bread and butter pudding
Vanilla cinnamon bread and butter pudding
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Spicy twist on classic bread and butter pudding - irresistible!
Ingredients:
  • 505.00 gm pure cream
  • 257.50 gm milk
  • 70.95 gm caster sugar
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 5 eggs
  • 60g unsalted butter, softened
  • 8 slices spicy fruit bread
  • Maple syrup, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and generously grease an 8 cup-capacity ovenproof dish.
  • In a saucepan over medium heat, combine cream, milk, sugar, and cinnamon. Scrape the seeds from a vanilla bean and add both the seeds and the bean to the cream mixture. Cook and stir occasionally for 8 to 10 minutes until just simmering (avoid boiling). Remove from heat and let it sit for 10 minutes to enhance flavors. Strain through a fine sieve into a heatproof jug, discarding the cinnamon and vanilla bean. Let cool for 5 minutes.
  • In a large bowl, whisk eggs until smooth. Slowly incorporate the cream mixture until fully blended.
  • Coat each bread slice generously with butter and cut into triangles. Arrange the bread in the dish, slightly overlapping. Drizzle three-quarters of the cream mixture over the bread. Allow the bread to soak up the mixture for 15 minutes. Pour the rest of the cream mixture over the bread. Place the dish in a large roasting pan and fill the pan halfway with boiling water.
  • Bake for 40-50 minutes until the pudding is golden and slightly firm. Gently remove the dish from the water bath, let it rest for 5 minutes, and enjoy with a drizzle of maple syrup.

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