Caramel bread puddings with white chocolate and marmalade

When I saw my list of ingredients from Woolworths for my second recipe linked to the Masterchef South Africa campaign, I knew immediately that I wanted to make mini caramel bread and butter puddings with white chocolate and marmalade. I love to make a caramel custard for the puddings as I don’t like overly ‘eggy’ desserts. The marmalade adds some zing and the white chocolate make these super decadent.

Whilst watching the show last night, I wanted to kick myself for not making an ice cream as well. I mean it was staring me right in the face. I was so focused on doing the one recipe, but could have used as many of these ingredients as I wanted.

Anyway, Woolworths thought of that with their version of bread pudding so check it out over here, and they have a how-to video which includes the no-churn white chocolate ice cream.

Served warm with custard, these bread puddings make a perfect winter dessert.

Recipe | Serves 12

•  8 slices white bread
• 40g butter, softened and spread on the bread
• 50ml fine cut marmalade, spread on the bread and butter
• 80gm white chocolate, cut into small pieces
• 1 cup white sugar
• 4 Tbs water
• 250ml cream
• 185ml milk
• ¼ tsp salt
• 4 large free-range eggs
• 1 vanilla pod, seeds scraped out
• 60ml buttermilk
• 1 tsp corn flour
• ½ tsp orange essence

1. Lightly butter the bread and then spread the marmalade over each slice. Cut the bread into 4 even strips lengthways and sideways to make 16 small squares, separate, and place these in a large flat bowl. Scatter over the chocolate.

2. In a large heavy-based pot, heat the sugar and water, without stirring until it bubbles and becomes a golden colour. When all the sugar has dissolved into a liquid, take it off the heat and add the cream while whisking all the time. Add the milk and the salt.

3. While the sugar is caramelising, beat the eggs in a bowl with the vanilla, buttermilk and essence until light and fluffy.

4. Add the eggs to the caramel–milk mixture whisking constantly.

5. Pour the caramel over the bread – mixing gently to combine- and allow this to soak for 30 minutes to an hour.

6. Preheat your oven to 180 C when you are ready to bake, and grease a 12-cup muffin pan lightly with cooking spray. Divide the mixture evenly between the 12 cups, and bake for 20 minutes and until the puddings are golden and cooked through.

List of ingredients I had to make my recipe:

• butter
• sugar
• cream
• eggs
• milk
• vanilla bean
• salt
• white bread
• marmalade
• white chocolate
• corn flour
• buttermilk
• orange essence

 

I look forward to connecting with you again in the future.

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