Eggnog bread pudding with cinnamon caramel sauce

Eggnog bread pudding with cinnamon caramel sauce

By
From
The Sugar Hit!
Serves
6-8
Photographer
Chris Middleton

Eggnog isn’t really a part of my family’s Christmas. It’s usually at least 30°C outside (as any Aussie can attest) and a cup of cold, liquidy custard is fairly unappealing to me. But bread pudding, or bread and butter pudding, is definitely a family recipe that I embrace. My grandad Ernie used to make it all the time, and he would even do a dried-fruit-free version for picky eaters. He was one of my favourite people and, in the spirit of his generosity and exuberance, here is my Christmas version of his recipe. Serve with whipped cream or ice cream.

Ingredients

Quantity Ingredient

Bread pudding

Quantity Ingredient
60g sultanas, (golden raisins)
60ml brandy
1 small loaf brioche
5 eggs
115g caster sugar
250ml thickened cream, (35% fat)
375ml milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla bean paste
30g chopped pecans, (optional)

Cinnamon caramel sauce

Quantity Ingredient
230g caster sugar
190ml thickened cream, (35% fat)
1 teaspoon ground cinnamon

Method

  1. Put the sultanas and brandy in a small saucepan over medium heat and bring to the boil. Turn off the heat and set aside to steep.
  2. Slice the brioche thickly and place in a large shallow baking dish.
  3. In a bowl, whisk together the eggs and sugar, then stir in the cream, milk, nutmeg and vanilla. Pour the custard over the brioche, scatter over the soaked sultanas and cover with plastic wrap. Set aside to soak for at least 15 minutes (or a couple of hours if you put it in the refrigerator).
  4. Preheat the oven to 180°C.
  5. Scatter the pecans, if using, over the pudding and bake for about 25 minutes, or until set with a slight wobble in the middle. Leave to cool while you make the sauce.
  6. For the cinnamon caramel sauce, put the sugar and 60 ml water in a saucepan over high heat and cook gently, without stirring, until the sugar dissolves. Continue to cook the sugar until it reaches a dark amber colour, about 5–8 minutes, then remove the pan from the heat and carefully add the cream. Wait until it bubbles down, then add the cinnamon. Return the pan to the heat and cook until everything comes together, about 30 seconds. Set aside to cool slightly.
  7. Cut squares of the warm pudding and serve with the cinnamon caramel sauce drizzled over and a little whipped cream or ice cream.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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