Bread Pudding with Stewed Fruit
Ingredients
For the bread pudding:
8 slices white bread, crust removed
1 litre milk
4 tbs custard powder mixed with half a cup of milk
8 large eggs
1 cup of sugar
2 tbs soft butter
2 tsp vanilla essence
3 cardamom pods
3 cinnamon sticks
For the sauce:
2 tbs fine apricot jam
4 tbs boiling water
Method
In a large bowl, beat the sugar and butter for a minute.
Add the eggs and beat well for about 2 minutes.
Add the rest of the ingredients and mix well until you see the bread is well incorporated and quite mushy and the sugar has dissolved.
Pour the mixture in a greased deep baking oven pan and bake in a preheated oven at 170°C for 55 minutes or until you see the edges turn a golden brown.
Remove from oven.
For the sauce:
Mix together 2 tablespoons of fine apricot jam with
4 tablespoons of boiling water until smooth.
Pour this mixture over the hot pudding.
Take it a step further and make stewed dried fruit by boiling 2 cups of mixed dried fruit in 3 cups of water, 1 cup of sugar and 2 cinnamon sticks until the stewed fruit is soft and covered in a sweet and sticky sugar syrup. Place the stewed fruit on top of the bread pudding and serve.