Recipes, re-invented from cooking shows
Sticky Toffee Bread Pudding
Prep. Time:
Baking Time:
Total Time:
30 mins
40 mins
90 mins
Serves:
Serves 6 - 8
word
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Ingredients
9 oz brioche
Apricot Custard:
1 pint milk
4 egg yolks
2 tbsp apricot powder
1 tbsp salted caramel powder
1 tbsp cornstarch
Date Custard:
1 pint milk
4 egg yolks
2 tbsp date powder (this will be more sticky than 'powder' and that's fine)
1 tbsp salted caramel powder
1 tbsp cornstarch
Sticky Toffee Sauce
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Instructions
First, break up the brioche and leave it out to go stale.
Next, make the apricot custard. Warm (but not boil) the milk. In a bowl , beat together the egg yolks, apricot powder, salted caramel powder and cornstarch. Beat well, to make a smooth wet paste. Pour in the milk and beat well.
Preheat the oven to 260º F.
Put half the stale brioche into a heatproof pudding bowl and pour the apricot custard over the top. Bake in the oven for 20 minutes. Remove and leave to cool. Once cool, squeeze a layer of toffee sauce onto the top and then put the rest of the brioche on the top.
Next, make the date custard. Warm (but not boil) the milk. In a bowl , beat together the egg yolks, date powder, salted caramel powder and cornstarch. Beat well, to make a smooth wet paste. Pour in the milk and beat well.
Pour the date custard over the top layer of brioche. Bake in the oven for 20 minutes and remove from the oven. Leave to cool.
Pour the toffee sauce over the top and sprinkle with a little more salted caramel powder.
Turn up the oven to 350ºF and bake the pudding for about 20 minutes, If the top isn't crunchy, then broil for 5 minutes to crisp it up.
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