Dessert

LANCEWOOD® BREAD & BUTTER PUDDING WITH BERRY SAUCE

6

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

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, at room temperature
2 extra large eggs
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 LANCEWOOD® Full Fat Cream Cheese with Berry, 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 LANCEWOOD® 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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