Although we baked our puddings in individual bowls, you can bake them in a large oval or rectangular dish for the same amount of time.
Bread and butter pudding with berry compote
Serves 5
Ingredients
3 eggs, whisked
1 cup (220g) caster sugar
1 tsp (5ml) salt
2 cups (500ml) milk
1 cup (250ml) cream
¼ cup (60g) butter, melted, + extra for brushing
1 tsp (5ml) cinnamon
6-day-old kitke (challah) rolls (or use brioche rolls of choice)
For the vanilla mascarpone
250g mascarpone
¼ cup (30g) icing sugar, sifted
¼ vanilla pod, deseeded, or
1 tsp (5ml) vanilla essence
For the berry compote
2 cups frozen mixed berries
1 lemon, zested
2 Tbsp (30ml) lemon juice
3 Tbsp (41g) caster sugar
Method
- Whisk together the vanilla mascarpone ingredients. Cover and refrigerate until serving time.
- Preheat oven to 180°C
- Whisk eggs and ¼ cup of the sugar together for around 3 0 seconds until light.
- 4. Add remaining sugar, salt, milk, cream, butter and cinnamon to a pot and heat gently, whisking to dissolve the
- Slowly stream warm mixture into the eggs, whisking thoroughly
- Cut rolls into 2cm-thick slices, then halve.
- Toss bread through custard mixture, leaving for 10 seconds to soak up liquid. Remove and arrange in 5cm oven-safe bowls Divide any leftover liquid amongst bowls.
- Bake for 25-30 minutes, or until bread is golden and custard is set.
- Meanwhile, combine compote ingredients in a pot over medium heat.
- Bring t o a simmer and stir constantly for 15-20 minutes until reduced and jammy. Cool.
- Brush golden bread and butter puddings with extra butter after baking, top with dollops of berry compote and vanilla mascarpone.
Cook’s tip: Bread and butter pudding is classically made with day-old bread that is slightly stale (but not mouldy) as this allows the bread to soak up the custard without it becoming overly soggy
By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Also read: 4 warm and wonderful malva pudding recipes
