Bake: earl grey bread and butter pudding

My parents came to stay this weekend (with Monty the dog). I’ve been begging them to visit me for months so when they finally gave in and decided to come, I wanted to make sure they thought it was worth it. And boy oh boy did I do that. With one simple thing – the scrumdiddlyumptious Earl grey, apple & chocolate bread pudding from the Spicy Ice Cream blog (another Pinterest find)

And here’s how you make it…

Earl Grey, Apple and Chocolate Bread Pudding

Serves 6
• 200ml cream
• 200ml milk
• 3 eggs
• ½ vanilla bean
• 3 tablespoons sugar
• 2 teaspoons earl grey tea (or 2 earl grey tea bags)
• 6 crossiants
• 100g dark chocolate, roughly chopped
• Icing sugar, to dust

Poached Apples and Sultanas
• 500ml boiling water
• 2 teaspoons earl grey tea (or 2 earl grey tea bags)
• ¼ cup sugar
• 2 apples, peeled, cored and cut into 2cm cubes
• 1/3 cup sultanas

Preheat oven to 180°C (350°F) and greast and line a loaf tin. Pour the cream and milk into a saucepan and stir in the earl grey tea. Heat the mixture until not quite boiling, and then leave to infuse for between 10-40 minutes. Strain the tea leaves out and discard. Whisk in the sugar, vanilla and egg into the milk/cream mixture. In the meantime combine boiling water and tea leaves in a saucepan. Allow to infuse for 10 minutes and then strain out the leaves and return liquid to the saucepan. Add sugar, apples and sultanas and simmer for 20 minutes or until apples are tender.

Slice crossiants on a shallow angle so that you end up with 4 thick bread-like slices from each crossiant. Dip each piece into the cream mixture so the slices are well soaked through. Line the bottom of the tin with the soaked crossiants. Sprinkle over a layer of chocolate, poached apples and sultanas (either drain the apple mixture or remove from the liquid with a slotted spoon). Continue with the remaining ingredients, reserving some chocolate to sprinkle over the top layer. If there’s any remaining liquid, carefuly pour this around the edges of the tin so that it soaks into the layers.

Place in the oven and bake for around 40 minutes or until the liquid has set. Remove from the oven, turn out of the tin and slice into thick slices. Serve with ice cream or double cream. YUM!

It really is so simple to make and so delicious. I don’t really like earl grey tea though, so I next time I’m going to try and do it without the earl grey infused water for poaching the apples.

Poor old Monty wasn’t allowed any. Look at his sad little face…

Marie ♥

Leave a Reply

Your email address will not be published. Required fields are marked *