A family favourite that everyone will love. You can change it up to use whatever bread you have - white, brown, seeded etc. I've also used brioche rolls, hot cross buns,tea cakes, croissants, and ring doughnuts(just cut off the icing). This is a great recipe for using up that reduced loaf you bought as day old, or slightly stale, is best for this dish. I've also replaced the fruit with chocolate chips and added Jam or Marmalade for extra taste. (just reduce the sugar your adding). The only limits are your taste buds.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Butter the bread.
Cut into squares or triangles.
Butter an ovenproof dish.
Layer the bread in the dish
Sprinkle over the fruit and cinnamon.
To make the custard:-
Beat the eggs plus yolks with 2 tbsp of the sugar.
Add the milk to a pan and warm gently before pouring over the egg mixture, whisking all the time.
Pour the custard back into the pan and stir till thickened.
Pour the custard over the bread mix,cover and leave to stand for 30mns.
Sprinkle the remaining sugar over the bread mix-(I used Demerara but any sugar will work)
before placing the dish in the Halogen oven.
Cover with foil and Bake for 30mns at 175°C
Or 180°C if using a conventional oven.
Remove the foil and continue to bake for a further 20-30mns or until custard is set.
Serve hot on its own or with more custard, cream, ice cream or yoghurt
Easy swaps:- Bread for rolls,
Custard for ready made tinned custard.
Sultanas for any dried fruit.
Cinnamon for nutmeg or allspice.
Fruit for Chocolate chips.
Tip:- For a softer pudding use a Bain Marie - place the oven dish in a larger tray filled with hot water.
Tip:- Add Jam or Marmalade on top of the butter for a richer taste.
Tip:- at Christmas use Panettone, clementine and Orange or Lemon custard.
Tip:- use the leftover Egg whites for meringues or omelettes.
Tip:- Always place a rack over the foil to prevent it from lifting and sticking to the oven grill.
Ingredients
Directions
Butter the bread.
Cut into squares or triangles.
Butter an ovenproof dish.
Layer the bread in the dish
Sprinkle over the fruit and cinnamon.
To make the custard:-
Beat the eggs plus yolks with 2 tbsp of the sugar.
Add the milk to a pan and warm gently before pouring over the egg mixture, whisking all the time.
Pour the custard back into the pan and stir till thickened.
Pour the custard over the bread mix,cover and leave to stand for 30mns.
Sprinkle the remaining sugar over the bread mix-(I used Demerara but any sugar will work)
before placing the dish in the Halogen oven.
Cover with foil and Bake for 30mns at 175°C
Or 180°C if using a conventional oven.
Remove the foil and continue to bake for a further 20-30mns or until custard is set.
Serve hot on its own or with more custard, cream, ice cream or yoghurt
Easy swaps:- Bread for rolls,
Custard for ready made tinned custard.
Sultanas for any dried fruit.
Cinnamon for nutmeg or allspice.
Fruit for Chocolate chips.
Tip:- For a softer pudding use a Bain Marie - place the oven dish in a larger tray filled with hot water.
Tip:- Add Jam or Marmalade on top of the butter for a richer taste.
Tip:- at Christmas use Panettone, clementine and Orange or Lemon custard.
Tip:- use the leftover Egg whites for meringues or omelettes.
Tip:- Always place a rack over the foil to prevent it from lifting and sticking to the oven grill.