Bread pudding
- Prep time
- 15 minutes
- Total time
- 1 hour
- Quantity
- An 8x8 baking pan or 5 individual cocottes
Ingredients
- 465 g (2 cups) heavy cream
- 170 g eggs (3 eggs)
- 50 g granulated sugar
- 10 g vanilla extract (2 tsp)
- 150 g lacto-fermented fruit, pureed
- 1/2 tsp ground cinnamon
- Zest of 1 lemon
- 80 g fresh or frozen fruit, in bite-sized chunks
- 12 oz stale challah, cut into cubes
- Sliced almonds and powdered sugar for garnish
Steps
- Preheat the oven to 350 degrees F.
- Cream together all the ingredients except the fresh fruit and challah.
- Pour most of the custard over the cubes of bread, and allow to soak in for a few minutes, turning periodically to evenly soak the bread.
- Toss in the berries.
- Transfer the mixture to a greased baking pan, and pour the remaining custard over the top.
- Cover and bake for 20 minutes, and then remove the cover and bake for another 10-20 minutes until set and juice does not seep out when you press gently on the top.
- Sprinkle with powdered sugar and serve hot. They also freeze well fully baked and re-heated in the oven.