- serves 8 people
- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 1 whole loaf white bread, unsliced
- 100 g butter, unsalted
- 4 eggs
- 2 cups (500 ml) milk
- 300 ml thickened cream
- 150 g sugar
- 1 tsp vanilla extract
- 2 tbsp demerara sugar
- Vanilla ice cream, to serve
Resting time: 30 minutes
Instructions
- Cut the loaf of bread (crust-on) into 5 cm cubes, then in half again. Place in a deep baking tray large enough to hold all the bread. Heat the butter in a small saucepan until hazelnut brown, about 5-10 minutes, then pour all over the bread.
- In a large bowl, combine the eggs, milk, cream, sugar, vanilla and whisk until smooth. Pour over the bread and allow it to stand for at least 30 minutes, to allow the milk mixture to soak into the bread.
- When ready to bake, preheat the oven to 170˚C (fan-forced). Sprinkle the pudding with the sugar, then bake for 30-40 minutes, or until golden. Serve the bread and brown butter pudding with vanilla ice-cream.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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