Pear & Chocolate Bread & Butter Pudding
Everyone loves bread and butter pudding. This cheat's version uses a fuss free custard and store bought fruit loaf for maximum taste without the long list of ingredients. Recipe by Anna Gare - guest chef.
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- Prep
- 15 mins
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- Total
- 1 hour
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- Serving
- 6
Featured Products
Long LifeThickened Cream
| 250mL |
Full CreamLong Life Milk
| 1L | 150mL | 6x200mL |
UnsaltedButter
| 250g | 500g | 3x500g |
Ingredients
| 6 eggs |
| 120g icing sugar, sifted |
| 300ml Long Life Thickened Cream |
| 300 mL Devondale Full Cream Long Life Milk |
| ½ tsp vanilla essence |
| ½ tsp mixed spice |
| 4 slices café-style fruit loaf |
| Devondale Dairy Soft Unsalted Butter Blend (for spreading on bread) |
| 1 pear, peeled and cored, finely sliced |
| 80g dark cooking chocolate, chopped |
| 2 tsp raw sugar (added just before baking) |
| Icing sugar (to serve) |
Directions
- Preheat oven to 160ºC. Lightly grease a 20x15cm baking dish.
- Place the eggs, icing sugar, cream, milk, vanilla and mixed spice in a large bowl and whisk together until well combined.
- Butter the fruit loaf slices and cut into quarters. Arrange bread pieces into the baking dish butter side up and then pour over the custard mixture. Make sure not to put bread too close together so you get lovely pockets of custard once cooked.
- Arrange the pear slices in between the bread and then scatter with the chocolate. Sprinkle with raw sugar.
- Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish, creating a water bath.
- Place pudding in the oven and bake for 60 minutes or until custard is just set. If the pudding begins to brown too quickly, cover with foil halfway through cooking.
- Serve dusted with icing sugar. Drizzle with Devondale Long Life Thickened Cream.
