Bread & Butter Pudding with with chair lattee brulee, fruity bread & walnut brittle 

Ingredients - Bread Pudding:

• 250g Anchor Blue Top Milk
• 250g Anchor Cream
• 130g Caster Sugar
• 10g Custard Powder
• 20g Barker’s Chai Latte Syrup
• 250g Eggs
• 2g Vanilla Paste
• 750g Fruit Bread (Crusts removed)

Ingredients - Walnut Brittle:

• 250g Caster Sugar
• 200g Mainland Unsalted Butter
• 80g Glucose Syrup
• 5g Flakey Sea Salt
• 320g Walnuts

Method - Bread Pudding:

1. Mix the milk, cream, sugar, custard powder, Chai
   syrup, vanilla and eggs together.
2. Pour over the sliced fruit bread that has been placed
   into bowl and allow the bread to soak up the liquid (approx.
   15 minutes).
3. Pour into prepared baking tray, sprinkle with brown
   sugar and bake at 180°C until set.
4. Allow the pudding to cool completely before cutting
   into desired portions.

Method - Walnut Brittle

1. Place the butter, salt, sugar & glucose into the pot.
2. Cook over a low heat, stirring gently until the mixture
   is smooth - then stir in the chopped walnuts.
3. Spread onto a silicon sheet and Bake at 180°C for
   approximately 10-12 minutes or until caramelised.
4. Allow to cool before crushing into small textured pieces
   and store in an air tight container.

Assembly:

1. Cut the cooked and chilled bread pudding into
   desired portions
2. Pipe some whipping cream on top and sprinkle
   walnut brittle.