Lancewood
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Lancewood Bread & Butter Pudding With Berry Sauce
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Lancewood Bread & Butter Pudding With Berry Sauce

Ingredients

10 slices white bread , crusts removed & quartered to form 4 triangles
125 g soft butter
50 g dried cranberries  (optional)
cinnamon  for sprinkling
250 g LANCEWOOD® Full Fat Cream Cheese with Berry Compote , at room temperature
2 extra large egg(s)
5 ml vanilla essence
80 ml light brown sugar
330 ml full cream milk

Method

Use a little of the butter and grease a medium sized baking dish. Butter the bread on both sides with the remaining butter.

Use half the slices and place overlapping in the bottom of the dish. Scatter half the cranberries over and dust with cinnamon.

Repeat with the remaining bread. Beat the cream cheese, eggs, vanilla and 60 ml of the sugar together until smooth. Add the milk and beat until smooth. Pour over the pudding and press down lightly.

Sprinkle the remaining sugar over. Leave to stand for 30 minutes.

Meanwhile, preheat the oven to 180°C. Drizzle the Berry Sachet over and bake for 30 minutes.

To Serve:
Serve with Mascarpone, custard or ice cream.

HINTS & TIPS:

  • Use six 9 cm in diameter ramekins instead of a baking dish and place them on a baking sheet for easy handling.
  • Use croissants or hot cross buns instead of bread.

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