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Amarula Bread & Butter Pudding
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Amarula Bread & Butter Pudding

Ingredients

4 raisin bread  slices
75 g soft butter  & extra for greasing
5 ml mixed spice
2 ml cinnamon
1 orange zest
60 ml mixed citrus peel
125 ml flaked almonds
1 orange zest

 

Custard:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
375 ml milk
90 ml Amarula
1 freshly squeezed orange juice
3 large eggs
2 egg yolk(s)
45 ml castor sugar

Optional Amarula custard for serving (makes 350 ml):

250 ml milk
80 ml Amarula
5 ml vanilla essence
15 ml butter
2 egg yolk(s)
45 ml sugar
30 ml corn flour

Method

Preheat the oven to 180°C. Grease 4 x 10 cm in diameter ramekins generously with butter.

Mix the butter, mixed spice, cinnamon and orange zest together.

Spread the bread generously with butter and cut in 4 triangle shaped quarters.

Mix the citrus peel and flaked almonds together.

Place a layer of bread triangles in the prepared ramekins. Sprinkle half of the citrus peel and flaked almond mixture over. Top with the remaining bread triangles and citrus peel and flaked almond mixture.

Beat the cream cheese, milk, Amarula, orange juice, eggs, egg yolks and castor sugar together.

Pour over the bread pudding. Cover and leave to stand for 1 hour.

Meanwhile preheat the oven to 180°C. Bake for 35 – 40 minutes until golden.

Serve with Amarula custard:

Heat the milk, Amarula, vanilla essence and butter together.

Beat the egg yolks, sugar and the corn flour together. Add the hot mixture little by little to the egg yolk mixture while whisking continuously.

Lower the heat. Return to the pot and heat slowly while stirring continuously until the mixture becomes thick, taking care not to boil. Enjoy as a delicious custard.

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