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Christmas Bread Pudding
A rich winter pudding
Ingredients
| 4 slice(s) | bread, white, crusts removed |
| 600 ml | milk |
| 1 tbsp | custard powder |
| 4 tbsp | sugar |
| 4 large | eggs |
| 1 tsp | vanilla essence |
| 2 stick(s) | cinnamon |
| 3 | cardamom pods |
| 60 g | butter |
| For the sauce: | |
| 50 ml | water, boiling |
| 100 ml | apricot jam, smooth |
Method
Preparation time: ca. 50 min / Grade of difficulty: medium / Calories per portion: n/a
Cut bread into quarters and soak in 200 ml milk. Mix a little with custard powder and 1 tsp sugar to form a smooth paste.
Heat remaining milk to boiling point. Add hot milk to custard paste, return to stove and stir to form a thin, runny custard.
Beat eggs with remaining sugar and vanilla essence. Add to custard along with remaining ingredients, including bread, and pour into a greased 23 cm diameter ovenproof dish.
Bake at 180°C for 40 minutes. Serve with hot apricot sauce (combine boiling water with jam).
Heat remaining milk to boiling point. Add hot milk to custard paste, return to stove and stir to form a thin, runny custard.
Beat eggs with remaining sugar and vanilla essence. Add to custard along with remaining ingredients, including bread, and pour into a greased 23 cm diameter ovenproof dish.
Bake at 180°C for 40 minutes. Serve with hot apricot sauce (combine boiling water with jam).
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