Bread & Butter Pudding with Emerald Brown Butter Ice-Cream, toasted walnuts and warm vanilla anglaise (Serves 6)
This is a great recipe that can be served at home, in a bar or café and can also be refined for a restaurant menu. Aside from anything else, it’s a great way to use up leftover bread and can be made with brioche or croissants also.
2hours (1 hour soaking and 30 minutes to bake)
Ingredients:
- 6 large scoops of Emerald Brown Butter Ice-Cream
For the Pudding:
- 75g butter (Plus 15g for greasing the baking dish)
- Zest of2 lemons
- 200g sultanas
- 8 slices white bread
- 3 eggs
- 350mls milk
- 200ml cream
- 75g demerara sugar
For The Anglaise Sauce:
- 250ml milk
- 50ml double cream
- Seeds of half a vanilla pod.
- 65g caster sugar
- 3 large egg yolks
Method:
To make the anglaise sauce, heat the cream and milk with the vanilla seeds and pod in a until it comes to the boil. Remove from the heat allow the mix to cool. Once it’s cooled remove the pod from the mix.
Meanwhile, beat the sugar and egg yolks in a mixing bowl. Add the milk mix to the sugar and yolks. Sieve into a clean pot and cook out, stirring constantly with a wooden spoon, until the mixture thickens to coat the back of the spoon. Once the sauce is cooked out, set aside until needed.
To make the pudding, grease a shallow ovenproof dish with softened butter.
Mix the lemon zest and sultanas.
Butter all the of bread generously then cut each slice into four.
Whisk the eggs in a bowl, then stir in the milk and cream.
Sprinkle the base of the dish with some of the sultanas and place half the bread across the bottom of the dish (buttered-side down). Spread the remaining sultanas over the bread, then add half the sugar. Put the remaining bread on, buttered side up, over the sultanas and sugar.
Pour the milk mixture over the bread, then sprinkle the remaining sugar on top. Set aside for 1 hour to soak.
Preheat the oven to 200C.
Bake the pudding for 30–35 minutes until set.
To serve, warm your anglaise sauce. Place a portion of the bread and butter pudding onto a plate. Pour over the sauce and finish with a generous scoop of Emerald Brown Butter Ice Cream.
