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Caramel And Choc-Chip Bread And Butter Pudding

·         Serves 6

·         Prep 20 minutes 

·         Cook 50 minutes

Ingredient

·         2 cups milk

·         ¾ cup thickened cream

·         3 eggs

·         ¼ cup caster sugar

·         1 teaspoon vanilla extract

·         400g madeira cake, cut into

·         1cm-thick slices

·         ¹⁄³ cup caramel spread

·         ¹⁄³ cup milk choc chips

·         Icing sugar mixture, for dusting

·         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.

·         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

Caramel And Choc-Chip Bread And Butter Pudding

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