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Blueberry & Apple Bread Pudding

Posted by John Reed on 29th July 2021

Approx. 4-6 Portions

Bread Pudding Mix

1 x Bread Loaf or you can use my recipe – https://youtu.be/Xm4H5ZhSuGM
300g/10.5oz x Fresh blueberries
2 x Apples (Roughly chopped)
50g/3 1/2tbsp x Unsalted butter
75g/2.6oz x Granulated sugar
1tsp x Ground cinnamon

Egg Mix

500ml/2 Cups x Milk
250ml/1 Cup x Double/Heavy whipping cream
200g/1 Cup x Granulated sugar
4 x Eggs
1 tsp x Vanilla extract
Handful Raisins (Optional)

Method

1) Preheat the oven to 180c/350f. Grab a large saucepan and place the unsalted butter into it. Next place the saucepan onto a medium heat and add the sugar once the butter has melted. In addition add the blueberries and chopped up apples into the pan with a teaspoon of ground cinnamon. Cook down for 20 – 30 minutes until the majority of the liquid has evaporated. Take off the heat and allow it to cool down.

2) In a large mixing bowl whisk together all the ingredients for the egg mix. Slice the bread loaf into 1 cm slices and cut those in half. Grab yourself a oven dish (20xm x 20xm/8inch x 8inch) and start layering the bread at the bottom. Next layer some of the apple and blueberry mix over the top. In addition add a small amount of the egg mix. Repeat the process until you have filled the entire oven dish. In addition if you have any mix left over you can make another small bread pudding using another oven dish. Place the oven dish onto an oven tray and into the oven to cook for 35mins-45mins. You can check to see if it is done by using a knife to poke in the middle and see if there is any liquid. If there is liquid it will need longer. Once cooked take out of the oven to rest for an 30 minutes before slicing and serving. Always great with ice cream or custard.

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