Name: Black Forest Bread and Butter Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 75g butter, softened; 6 slices traditional extra-thick white bread (350g); 2/3 cup cherry conserve; 200g frozen cherries, halved; 100g dark chocolate, chopped; Vanilla ice cream, to serve; CUSTARD; 4 eggs; 300ml tub thickened cream; 3/4 cup milk; ¼ cup caster sugar; 2 tsp vanilla extract

Black Forest Bread and Butter Pudding

The ever-popular cake has been transformed into a dreamy pudding.

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Serves 8

Prep

20M

Cook

45M

Resting

30M

Total

1H 5M

TIP: We used Lawson’s Original White bread, but any large, thick bread slices are suitable. Frozen cherries can be replaced with mixed berries. Pudding is best made close to serving.

Ingredients

75g butter, softened

6 slices traditional extra-thick white bread (350g)

2/3 cup cherry conserve

200g frozen cherries, halved

100g dark chocolate, chopped

Vanilla ice cream, to serve

CUSTARD

4 eggs

300ml tub thickened cream

3/4 cup milk

¼ cup caster sugar

2 tsp vanilla extract

Method

Step 1

Grease a round ovenproof dish (10-cup capacity).

Step 2

Spread butter over one side of the bread slices. Spread half of the conserve over three of the bread slices. Cut all slices in half crossways. Arrange slices alternately, slightly overlapping in the prepared dish.

Step 3

To make custard, whisk together eggs, cream, milk, sugar, and vanilla in a large jug until combined. Carefully pour over the bread in the dish. Stand for 15 minutes to soak. Sprinkle with half of the cherries, poking some in between the bread. Scatter over the chocolate.

Step 4

Cook in a preheated oven at 160°C for 40 to 45 minutes, or until golden and the custard is set. Stand for 30 minutes.

Step 5

Spoon cherry syrup over the top. Serve with ice cream.

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