Bread & Butter pudding with walnut brittle

Ingredients

Bread Pudding:

250	gr	Anchor Full Cream Milk
250	gr	Anchor Whipping cream
130	gr	Caster Sugar
10	gr	Custard Powder
20	gr	Syrup (flavoured if desired)
250	gr	Eggs
2	gr	Vanilla Paste
750	gr	Fruit Bread (Crusts removed)

Walnut Brittle:

Method

Bread Pudding:

1. Mix the milk, cream, sugar, custard powder, 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.

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.