Ingredients
- 1 loaf of bread/ 20 slices White or whole wheat (preferably days old from the fridge) The choice of bread affects absorption.
- Butter 75g melted
- 300 ml Eggs
- 4.5 oz Sugar
- 750 ml Milk
- 15 dashes - Cocoa Bitters
- 5 dashes - Aromatic Bitters
- ¼ tsp Cinnamon
- Pinch Ground Nutmeg
- ½ tsp Vanilla Extract/essence
Optional
- Dried fruit
- Raisins
- Chocolate Chips
- Other flavourings of Choice
Instructions
- Toast the bread by preferred and most efficient method- in the oven or toaster.
- While the bread is toasting, whisk together the egg, sugar, cinnamon and nutmeg in a bowl, just until most sugar granules are dissolved then gradually whisk in the milk.
- To that, add the cocoa bitters, aromatic bitters and vanilla and set aside.
- Cut the toasted bread into halves or quarters and place on baking tray or in bowl. Drizzle the melted butter, coating as many toasted slices as possible.
- Preheat oven to 160°C/ 325°F.
- Place the butter coated bread in a baking dish of choice.
- Pour the crème caramel base over the bread ensuring it is well soaked. (not all the crème caramel may be needed but your bread should be well submerged). Baking time 45 minutes to one hour. To test for doneness, tap the center of your bread pudding. If it springs back without liquid seeping through it is finished and ready for eating.
- Serve warm with ice-cream for palate perfection or drizzle with vanilla sauce.
- Bon Appetite!
Video
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