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THE Bread and Butter Pudding

By July 7, 2017 indulge, recipe series, recipes, sweet

Spongy bread and butter pudding made from challah, almond croissants, chocolate chips and Marsala spiked custard. A perfect dessert for entertaining! 

THE Bread and Butter Pudding | Anisa Sabet | The Macadames-21-12

Recipe for THE Bread and Butter Pudding by Anisa Sabet for The Macadames. 

You actually can’t go wrong with this dessert. Grab any kind of challah, brioche, chocolate/raisin/almond croissant & you’ve got a delicious base to lather in butter and get ready to soak up all the lovely custard you’ll pour on top. Bread & butter pudding is a go-to for entertaining as you can make it the night before and pop it in the fridge to soak and then bang in the oven when you serve mains.

I used a spring form cake tin lined with baking paper to get this rounded shape, but you can absolutely just pop it into a oven baking tray.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here and here.

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Ingredients (serves 8):

For the pudding: 

  • 1 small loaf challah or brioche bread, roughly torn, buttered
  • 4 almond croissants, roughly torn
  • 100g dark chocolate chips

For the custard: 

  • 220g caster sugar
  • 6 eggs
  • 600ml milk
  • 600ml pure cream
  • 2 teaspoons vanilla extract
  • 1/4 cup Marsala
  • Finely grated orange zest

For the topping: 

  • 1/2 cup flaked almonds
  • 2 tablespoons caster sugar

To serve: 

  • Orange zest
  • Icing sugar
  • Custard or ice cream

Method:

1. Line a spring form pan with baking paper and cover the bottom with foil in case anything spills.

2. Scatter the buttered challah/brioche and torn croissants in your spring form pan, scattering dark chocolate chips in each layer. Beat the custard ingredients in a bowl & pour over the bread. Set aside to soak for 2 hours minimum (or overnight). To help it soak quicker, use your fingers to press down the bread. Definitely give it a minimum of 30 minutes soak before baking.

3. Preheat oven to 160°C. Top with flaked almonds and caster sugar, then pop into the oven to bake for 70-80 minutes or just set (check that a skewer or toothpick comes out clean).

4. Allow the pudding to cool for 30 minutes before de-moulding. Serve with orange zest, icing sugar and custard or ice cream.

Storage: pudding will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut.

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-2-2

Or my Chocolate, Cranberry & Pecan Tart.

cranberry-chocolate-pecan-tart-anisa-sabet-the-macadames-7-2

Anisa – The Macadames. xx

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2 Comments

  • Reply Isadora Guidoni July 15, 2017 at 8:05 am

    All of those photos, I mean, OMG I MUST eat this NOW! It looks great and you sure made a good ad for it hahah Can’t wait to try it! =)

    • Reply Anisa July 17, 2017 at 10:11 am

      Please do – let me know how you go 🙂

      Anisa

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