We reckon the perfect Bread and Butter Pudding feels is like a great big childhood hug from your granny, comforting, assuring and a sense of belonging all rolled into one.
Our B&B Pudding recipe is all this with a little Taste Byron Bay twist. You see we love finding flavour excuses to get more sourdough and pain chocolate on our plate from our mates over at The Bread Social. Why? Simple ….. these guys take bread and pastry making to a whole other level and we love them for it! Oh yeah and these boys are super lovely too.
If you can’t get your hands on awesome bread and pastry from The Bread Social, then you need to hunt down your very own local awesome bread and pastry dudes to give this recipe the ingredients it deserves.
We like to use one day old bread and pain chocolate, because it’s simply awesome at soaking up the cream and eggs, so you get a super moist pudding, which you know is kinda like the ultimate flavour goal and eating experience.
This recipe is enough for 12-14 people, giving you the perfect excuse to invite your friends and family over for dinner and enjoy a childhood favourite with a glass of wine and good times.
INGREDIENTS:
2 loaves organic sourdough – thickly sliced
6 pain chocolate – roughly tear each pain chocolate into 5-6 pieces
250g dried apricots – roughly chopped
250g sultanas
1200ml pure cream
12 large eggs – free range of course!
1 knob butter
1 vanilla bean – split in half and remove the beans
Method:
- lightly grease an oven proof pot with the butter – coating the bottom and sides
- line the bottom of the pot with slices of bread – tear the ends of the slices to fill in the gaps
- evenly distribute 3 pain chocolate that you’ve roughy torn apart
- scatter over half the apricots and sultanas
- repeat with another layer of bread – followed by pain chocolate – followed by apricots and sultantas
- finish with a final layer of sliced bread
- whisk the cream, eggs and vanilla bean together throughly
- pure over the cream and egg mixture – cover with baking paper and place in the fridge for at least 3 hours to allow the bread and pain chocolate to soak up the mixture
- pre-heat your oven to 180 degrees
- remove the oven proof dish from the fridge – place in the oven with the baking paper covering the pudding and place a lid on the pot (you want the pudding to effectively steam for the first half of the cooking)
- cook with the lid on for approximately 30 mins
- check at 30 mins by placing a knife into the centre of the pudding – if the knife feels hot you can be sure the pudding in hot and cooked through to the centre – remove the paper and return to the oven to allow the bread on top to go golden
- cook until lightly golden on top
- remove from the oven and allow to cool slightly before serving
- serve with ice cream or custard
If you are keen to learn how to use local ingredients you can! Simply book a Cooking Class with Terase at Taste Byron Bay and harvest plenty of seasonal local produce straight from the Fig Tree Restaurant & Rooms Garden, topped up with lots of seasonal local produce, each cooking class also includes lunch and wine to complete the picture.
Looking forward to seeing you in Byron Bay soon.
T xxx
