Food & Wine
Spelt brioche bread and butter pudding
Almost everyone has tried a version of this old favourite, and it can be made with anything you have on hand. Think left over panettone from Christmas, or even day old croissants.
Serves: 30
Ingredients:
- 400g prunes (48 prunes)
- 330ml orange juice
- 1 loaf spelt brioche, old
- 1 jar Pure Almond Nut Butter
- 8 eggs
- 100g sugar
- 1 vanilla bean
- 1 teaspoon ground cinnamon
- 500ml thickened cream
- 500ml full fat milk
- 300ml runny cream to serve
- 100g toasted flaked almonds to serve
Method:
- Place the prunes in a container, cover with the orange juice and leave overnight.
- Preheat the oven to 180°C.
- Grease an oven dish. Slice the brioche 8mm thick and spread with 1 tablespoon of almond butter on each piece slice. Remove the crusts and cut each piece into 4 rectangles and divide between 2 deep oven trays (24 pieces per dish), top each piece of brioche with a prune.
- In a bowl whisk together eggs, sugar, vanilla, cinnamon, cream & milk and pour in over the bread mix.
- Place in the preheated oven and bake for 25 minutes or until set.
- Divide into even sized portions and serve with runny cream and toasted flaked almonds.
Do you have a pudding recipe to share with the community? Let us know in the comments below.
Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here. Follow the Maggie Beer Foundation on Facebook here.
Related links:
Roasted apricots with runny custard
Roasted honey pears with yoghurt