I don’t know what the weather is like where you live but in Brisbane it is cold, wet and miserable which means… comfort food! Ive never made bread and butter pudding before but it reminds me of my English nanna and my dad and I have to say my version looks pretty darn good and tastes even better! Don’t freak out when you read the recipe… it’s 100 times easier than it sounds and OOOhhh Myyy Lorrddd Im feeling a whole lotta comfort! Yum! Berry and Coconut Bread and Butter Pudding with Caramel Pecans ½ loaf good quality fruit bread (or plain) 4 eggs 350g good quality cream 100g milk 100g good butter 1 Tablespoons orange zest 1 tsp cinnamon 1 tsp nutmeg 1 tsp vanilla 2 Tablespoons maple syrup or organic rice syrup ½ cup coconut 1 cup berries (I used frozen) Caramel Pecans 1 cup pecans 2 Tablespoons organic rice malt syrup 2 Tablespoons butter 1 tsp cinnamon 1. Heat oven to 180 degrees 2. Mix the butter, cinnamon, nutmeg and zest together and then butter all of the bread and cut in half. Put in a dish overlapping each other. 3. Spread the berries over the bread. 4. Mix the eggs, cream, milk, vanilla, coconut and maple syrup really well then pour over the bread so it is soggy. 5. Put your dish into a baking tray in the oven and fill the baking tray halfway with boiling water. This will make the custard! Cook for 20 mins 6. Meanwhile put the butter, cinnamon and rice syrup in a pan and bring to the boil then add the pecans. 7. Once your pudding is cooked top with the pecans and put under the grill for 5 mins. Serve with cream!
Posted on: Sat, 16 Aug 2014 04:40:28 +0000
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