Chocolate Brioche Pudding

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Salwaa’s Chocolate Brioche Pudding
Made with chocolate brioche rather than a standard loaf, this is a lovely alternative to the classic bread pudding.

 

Chocolate Brioche Pudding

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
6 large slices of chocolate brioche
½ litre milk
3 large eggs
½ cup sugar
2 teaspoons custard powder
1 teaspoon vanilla essence
2 tablespoons butter

Method:
Pre-heat your oven to 180°C.
Grease a one litre oven proof dish with the butter.
Cut the brioche into slices. Arrange the brioche in the buttered dish.
Using an electric mixer, mix the eggs, custard powder, vanilla essence and sugar together until the sugar has dissolved.
Whisk the milk into the egg mixture.
Gently pour the egg and milk mixture over the brioche.
Bake in a preheated oven at 180°C for 45 minutes, or until firm.
Cool slightly before serving.

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Brood Porring

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Brood Porring Served With Served Stewed Fruit

Bread Pudding  / Brood Porring

Ingredients:
6 – 8 large slices of white bread

1 litre milk

6 large eggs

1 cup sugar

2 teaspoons custard powder

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 cup raisins, optional

4 tablespoons butter

 

Method:

Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.

Using an electric mixer, mix the eggs,   custard powder and sugar together until the sugar has dissolved.

Add cinnamon and cardamom.

Mix in the bread and milk mixture.

Grease a 2 litre oven proof dish with half of the butter.

Gently pour the bread pudding mixture into the dish.  Dot the remaining butter on top.

Bake in a preheated oven at 180° Celsius  for 50 – 60 minutes, or until firm.

Cool slightly before eating. Serve with stewed dried fruit or apricot jam.

Stewed Dried Fruit

250g mixed dried fruit (I used only prunes and apricots here)

1 cup water

1/2 cup sugar

1 stick cinnamon

2 cloves

1 tsp lemon juice

Method:

Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!