These are two recipes that wanted to do for some time but never had the chance. And now this week, both in one day. Go figure 🙂
Bread Pudding Ingredients:
- 250ml milk
- 300ml double cream
- 1 tsp vanilla
- 3 whole eggs + 1 egg yolk
- 3 tbsp caster sugar
- 8 slices aprox of stale bread (white bread or even better brioche!!!)
- 50gr slightly salted butter, softened (need to spread it) + extra for greasing
- 75g sultanas, currants or any other dried fruit
- zest 1/2 lemon
- 2 tbsp demenara sugar
Process:
- Add the lemon zest to the dried fruit.
- Make the custard. Heat the milk, cream and vanilla in a sauce pan, just below boiling point!
- In parallel, whisk the eggs, yolk and sugar.
- Slowly pour the warm milk into the egg mix, whisking constantly.
- Lightly grease with butter an ovenproof dish.
- Cut the crusts from the bread slices (if using white bread), then butter both sides of the bread and cut in triangles.
- Deep the bread slices in the custard and spread them in the dish. Add some dried fruit between layers.
- Pour more custard once you assembled all layers. Be sure it doesnt overflow!
- Finish it with last layer of dried fruit and some demenara sugar.
- Leave to soak for 30 minutes in the fridge.
- Pre-heat oven at 180C
- Bake for 35-40 minutes until golden brown and puffed-up.
Let it cool down and then you can slice it. You can present it with a bit of dust sugar on top and a touch of mint leaves. Use some leftover custard to serve!
Apple Crumble Ingredients:
- 500gr aprox green apples, peeled, cored and sliced in aprox 1cm thick.
- 1/2 lemon juice + 2 tbsp caster sugar
- 2 tbsp caster sugar for cooking apples
- 2 tbsp cinnamon for cooking apples
- 175g plain flour
- 110g golden caster sugar
- 110g cold butter
- pinch of salt
- 1 tbsp oats
- 1 tbsp demenara sugar
Process:
- Pre-heat oven at 180C.
- Toss the sliced apples into a bowl with the 2 tbsp sugar and lemon juice in a bowl with water so they dont get brown.
- In another bowl, mix flour and sugar. Then rub the butter in the flour with your fingers until it looks like breadcrumbs. Shake the bowl and check there are no big bits in the surface
- In a sauce pan, add the apples (drained), sugar and cinnamon. Fry until golden and bit soft. Remove from heat
- Add apples into an ovenproof dish.
- Pour the crumb mix on top of the apples. Dont over press, use a fork to spread out.
- Sprinkle the oats and demenara sugar on top.
- Bake for 35-40m, until top is golden and bubbly! Use a wooden stick to check the apples are soft before removing from oven.
- Leave to cool down 10 minutes.
You can use some strawberries and mint for presentation. Plus some custard from earlier recipe.
All very tasty! The bread pudding was very tasty the day after. As well, some years ago I tried bread pudding and it was quite different from this one so I will try another recipe another day. It makes a difference the use of brioche 🙂 And somehow, it reminds me to the “pizza venetta”.
The apple crumble was good too. And you can use any fruit to be honest, so it is super flexible.
In general, these two recipes are super easy and quick. So no excuse to try them more often.