Bread & Butter Pudding with Cheese
Ingredients:
750 ml water
375 ml light brown sugar
2 cinnamon sticks
1 large French loaf, sliced
125 g soft butter
500 ml LANCEWOOD® Cheddar, grated
250 ml almond flakes
125 ml sultanas – add more if you prefer a fruitier pudding
125 ml LANCEWOOD® Mascarpone
Method
- Combine the water, brown sugar and cinnamon sticks in a saucepan. Bring to the boil and stir until the sugar has dissolved.
- Simmer for 20 minutes over medium heat until it becomes slightly syrupy. Remove from heat and leave to cool completely.
- Preheat the oven to 200°C and generously grease a 30 cm x 20 cm x 5 cm deep baking dish with 25 g of the butter.
- Use the remaining butter to butter the bread on both sides.
- Bake for 3 – 5 minutes until golden and turn over to bake the other side until golden.
- Using the prepared baking dish, arrange the bread, overlapping with cheese, almonds and sultanas in between.
- Pour the syrup over. Leave to stand for 30 minutes to allow the bread to absorb the syrup.
- Bake for 30 minutes until it starts to bubble around the edges and is golden on top.
- Serve with a generous dollop of mascarpone.
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