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Vanilla cinnamon bread and butter pudding

  • 0:40 Prep
  • 1:00 Cook
  • 6 Servings


  • 2 cups pure cream
  • 1 cup milk
  • 1/3 cup caster sugar
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 5 eggs
  • 60g unsalted butter, softened
  • 8 slices spicy fruit bread
  • Maple syrup, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish.
  • 2
    Combine cream, milk, sugar and cinnamon in a saucepan over medium heat. Scrape seeds from vanilla bean. Add seeds and bean to cream mixture. Cook, stirring occasionally, for 8 to 10 minutes or until mixture just simmers (don’t boil). Remove from heat. Set aside for 10 minutes for flavours to develop. Strain mixture through a fine sieve over a large heatproof jug. Remove and discard cinnamon and vanilla bean. Cool for 5 minutes.
  • 3
    Whisk eggs in a large bowl. Gradually whisk in cream mixture until combined.
  • 4
    Spread butter over each side of bread slices. Cut each into 2 triangles. Place bread, overlapping slightly, in prepared dish. Pour over three-quarters of the cream mixture. Set aside for 15 minutes for bread to absorb mixture. Pour over remaining cream mixture. Place in a large roasting pan. Pour boiling water into pan until halfway up sides of dish.
  • 5
    Bake for 40 to 50 minutes or until pudding is golden and just set. Carefully lift dish from water. Stand for 5 minutes. Serve with maple syrup.

Source: taste.com.au


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