Everyone loves bread and butter pudding. This cheat's version uses a fuss free homemade custard and store bought fruit loaf for maximum taste without the long list of ingredients.
Ingreadient:
- 6 eggs
- 120g icing sugar, sifted
- 300ml Devondale All Rounder Cream
- 300ml Devondale Long Life Full Cream Milk
- 1/2 tsp vanilla essence
- 1/2 tsp mixed spice
- 4 slices cafe-style fruit loaf
- Devondale Dairy Soft Unsalted Butter (for spreading on bread)
- 1 pear, peeled and cored, finely sliced
- 80g dark cooking chocolate, chopped
- 2 tsp raw sugar (added just before baking)
- Icing sugar (to serve)
- Devondale All Rounder Cream (extra for serving)
Direction:
- Preheat oven to 160°C. Lightly grease a 20x15cm baking dish
- Place the eggs, icing sugar, cream, milk, vanilla and mixed spice in a large bowl and whisk together until well combined
- Butter the fruit loaf slices and cut into quarters
- Arrange bread pieces into the baking dish butter side up and then pour over the custard mixture. Make sure not to put bread too close together so you get lovely pockets of custard once cooked
- Arrange the pear slices in between the bread and then scatter with the chocolate. Sprinkle with raw sugar
- Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish, creating a water bath
- Place pudding in the oven and bake for 60 minutes or until custard is just set. If the pudding begins to brown too quickly, cover with foil halfway through cooking
- Serve dusted with icing sugar. Drizzle with Devondale All Rounder Cream
