Caramel And Choc-Chip Bread And Butter Pudding
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Serves 6
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Prep 20 minutes
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Cook 50 minutes
Ingredient
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2 cups milk
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¾ cup thickened cream
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3 eggs
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¼ cup caster sugar
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1 teaspoon vanilla extract
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400g madeira cake, cut into
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1cm-thick slices
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¹⁄³ cup caramel spread
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¹⁄³ cup milk choc chips
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Icing sugar mixture, for dusting
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Vanilla ice-cream, to serve
Recipe
1. Preheat oven to
160°C/140°C fan-forced. Grease a 1.5-litre (6-cup-capacity) baking dish. Stir
milk and cream together in a small saucepan over medium heat until hot. Whisk
eggs, sugar and vanilla in a heatproof bowl. Whisk in hot milk mixture until
combined.
2. Arrange cake
slices in rows, slightly overlapping, in prepared dish. Dollop ½ teaspoon of
caramel spread between each slice. Sprinkle with choc chips.
3. Pour egg mixture
over cake slices. Place dish in a large roasting pan. Pour boiling water into
pan to come halfway up sides of dish.
4. Bake for 40 to
45 minutes or until golden and set. Dust with icing sugar. Serve with
ice-cream.
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Nutrition: (per serve) 3027kJ; 35.5g fat; 18.5g sat fat; 14.2g
protein; 87.7g carbs; 0.7g fibre; 165mg chol; 473mg sodium.
Caramel And
Choc-Chip Bread And Butter Pudding
