Bread & Butter Pudding with Chai Brulee & Walnut Brittle

Ingredients

Bread Pudding
250g Anchor Blue Top Milk
250g Anchor Cream
130g caster sugar
10g custard powder
20g Barker's Professional Chai Coffee Syrup
250g eggs
2g vanilla paste
750g fruit bread (crusts removed)

Walnut Brittle
250g caster sugar
200g Mainland unsalted Butter
80g glucose syrup
5g flakey sea salt
320g walnuts

Method

Bread Pudding
Mix the milk, cream, sugar, custard powder, Barker's Professional Chai Coffee Syrup, vanilla and eggs together.

Pour over the sliced fruit bread that has been placed into a bowl and allow the bread to soak up the liquid (approximately 15 minutes).

Pour into a prepared baking tray, sprinkle with brown sugar and bake at 180C until set.

Allow the pudding to cool completely before cutting into desired portions.

Walnut Brittle
Place the butter, salt, sugar and glucose into a pot.

Cook over a low heat, stirring gently until the mixture is smooth - then stir in the chopped walnuts.

Spread onto a silicon sheet and bake at 180C for 10 to 12 minutes or until caramelised.

Allow to cool before crushing into small textured pieces. Store in an air tight container.

Assembly
Cut the cooked and chilled bread pudding into desired portions.

Pipe some whipping cream on top and sprinkle with walnut brittle.

Recipe kindly provided by Anchor Food Professionals

Bread & Butter Pudding

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