I am an absolute cheat when it comes to bread-pudd!
But I am very very resourceful at it too!

My mum had bought a loaf of Salehs Bakery glace and almond loaf (Any bread can be used). Two slices later, it just lay there, and I knew neither of us intended on finishing it.

I decided to turn it into a very luxe bread pudd without all the fuss of adding other ingredients. Simply slice and butter one side of the loaf.

In a bowl, mix 2 eggs, half a tsp of vanilla essence, three quarters of a litre of milk, a quarter tsp of baking powder and a pinch of bicarb and 1tsp sugar. Layer and pour the ‘custard mix’ over.

Press the final layer firmly down, so it can begin to absorb the liquid. Finally, sprinkle a bit of dessicated coconut over and a dash of Nomu Sweet Rub or some sugar.

Pop into the oven and bake, covered for 30mins and uncovered for 10 minutes. Serve hot with Ultra Mel Caramel Custard. I’ve just popped mine into the fridge to gently soak up the liquids for the day. Great to make before-hand and bake when desired.

* Top Tip :: grate white chocolate just as it comes out of the oven!

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