Bread & Butter Pudding with Chai Brulee & Walnut Brittle

Recipe kindly provided by Anchor Food Professionals

Ingredients:

BREAD PUDDING

• 250g Anchor Blue Top Milk

• 250g Anchor Cream

• 130g Caster Sugar

• 10g Custard Powder

• 20g Barker's Professional Chai Coffee Syrup

• 250g Eggs

• 2g Vanilla Paste

• 750g Fruit Bread (Crusts Removed)

WALNUT BRITTLE

• 250g Caster Sugar

• 200g Mainland Unsalted Butter

• 80g Glucose Syrup

• 5g Flakey Sea Salt

• 320g Walnuts

Method:

BREAD PUDDING

1. Mix the milk, cream, sugar, custard powder, Barker's Professional Chai Coffee Syrup, vanilla and eggs together.

2. Pour over the sliced fruit bread that has been placed into a bowl and allow the bread to soak up the liquid (approximately 15 minutes).

3. Pour into a prepared baking tray, sprinkle with brown sugar and bake at 180c until set.

4. Allow the pudding to cool completely before cutting into desired portions.

WALNUT BRITTLE

1. Place the butter, salt, sugar and glucose into a pot.

2. Cook over a low heat, stirring gently until the mixture is smooth - then stir in the chopped walnuts.

3. Spread onto a silicon sheet and bake at 180c for 10 to 12 minutes or until caramelised.

4. Allow to cool before crushing into small textured pieces. store in an air tight container.

ASSEMBLY

1. Cut the cooked and chilled bread pudding into desired portions.

2. Pipe some whipping cream on top and sprinkle with walnut brittle.

This Recipe Uses: