Con­densed milk bread and but­ter pud­ding

serves / 8 prep / 45 min­utes cook / 45 min­utes

The Western Star - - Taste - — Recipe by Michelle Southan Photo by Guy Bai­ley

In­gre­di­ents 400g pkt but­ter brioche loaf 100g dark choco­late (70% co­coa), coarsely chopped

2 x 395g cans sweet­ened con­densed milk

500ml (2 cups) pour­ing cream 8 eggs

2 tsp vanilla ex­tract BURNT CARAMEL SAUCE: 110g (1⁄2 cup) caster sugar 80ml (1⁄3 cup) dou­ble cream

1. Pre­heat oven to 180C/160C fan­forced. Grease a round 3L oven­proof dish. Trim ends of the brioche then use a ser­rated bread knife to cut into 1cm-thick slices.

2. Place the slices in the pre­pared dish, over­lap­ping in a con­cen­tric cir­cle pat­tern and sprin­kling three-quarters of the choco­late be­tween the lay­ers as you go.

3. Whisk to­gether con­densed milk, pour­ing cream, eggs and vanilla in a large bowl. Pour mix­ture through a fine sieve over bread slices and set aside for 30 min­utes to soak.

4. Sprin­kle the re­main­ing chopped dark choco­late over the brioche slices. Bake for 45 min­utes or un­til set.

5. Mean­while, stir sugar and 60ml (1⁄4 cup) wa­ter in a saucepan over low heat for 5 min­utes or un­til sugar dis­solves. Boil, without stir­ring, for 5 min­utes or un­til deep golden.

6. Re­move from heat. Care­fully stir in dou­ble cream (mix­ture may split). Set aside for 15 min­utes to thicken slightly. Driz­zle over the pud­ding to serve.

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