Apricot bread and butter pudding Click image to enlarge
Course: Dessert
Dish:
Serves: 4
Nutritional information per serving:
Nutrient Per serving
Energy 4354kJ
1037kcal
Fat 40.3g
   of which saturates 24.6g
Carbohydrate 147.2g
  of which sugars 110.8g
Fibre 2.4g
Protein 20.2g
Salt 2.6g

 


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Billy & Jack’s Banging Bread and Butter Pudding

Does it get any better than bread and butter pudding? The answer is yes and it’s all about bread and butter pudding with salted caramel ice-cream. So bad, yet so, so good!Does it get any better than bread and butter pudding? The answer is yes and it’s all about bread and butter pudding with salted caramel ice-cream

Ingredients:
Pudding
  • 1 x 300g sliced brioche loaf
  • 75g melted butter
  • 1 x 410g canned apricots
  • 3 tbsp Demerara sugar
  Custard
  • 1 x 400g canned custard
  • 1 egg
  • 100ml full-fat milk
  • 1 tsp vanilla extract
  Ice Cream
  • 1 x 397 canned caramel
  • 1 x 400g canned custard
  • 50ml whole milk to loosen
  • 1 tsp sea salt
Method:
 
  1. Mix together all the ice cream ingredients; add to an ice cream maker and churn. Decant to a container and freeze.
 
  1. If you don’t have an ice cream machine, transfer to a plastic container and freeze, every half an hour mix well and return to the freezer until set.
 
  1. Brush the slices of bread with melted butter, arrange in layers, buttered side up, neatly overlapping in a well greased 900g (1.5 litre) loaf tin, scattering the sliced apricots in between the layers.
 
  1. To mix the custard, place eggs, milk and vanilla extract in a large bowl and whisk together by hand until well mixed. Pour over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes.
 
  1. Bake in the oven at 180°C for about 40 minutes until golden on top. Leave to cool, then serve in slices with a scoop of ice cream.
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