Bread & Butter pudding with walnut brittle


1 min read

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:
250 gr Caster Sugar
200 gr Anchor Unsalted Butter
80 gr Glucose Syrup
5 gr Flakey Sea Salt
320 gr Walnuts
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.
  1. Cut the cooked and chilled bread pudding into desired portions.
  2. Pipe some whipping cream on top and sprinkle walnut brittle.
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