Three-milk bread pud­ding

Landscape (UK) - - Light And Green -

Pre­heat the oven to 190°C/gas mark 5. Grease a large, deep oven dish with but­ter. Trim the crusts from the bread. In a large bowl, whisk the egg yolks and then whisk in the con­densed milk, evap­o­rated milk and 500ml of the whole milk, along with half the su­gar, half of the paste and the salt. Lay one layer of the bread in the dish, fit­ting it to the edges, and pour over one third of the milk mix­ture. Con­tinue to layer the bread and pour over the rest of the mix­ture un­til it reaches the top of the dish. Bake for 30 mins. Sprin­kle the top with su­gar and then bake for a fur­ther 10 mins, un­til golden and firm. To make the sauce, heat the but­ter in a pan, then mix in the re­main­ing su­gar. Cook for 1 min. Stir in the re­main­ing milk, the dou­ble cream and the re­main­ing vanilla bean paste, then sim­mer for 2 mins. In a small pot mix the corn­flour with 3 tbsp of cold water and mix into the sauce. Stir thor­oughly on the heat for 1 min, then al­low to cool slightly and serve with the pud­ding.

Serves 8 400g tin con­densed milk 400g tin evap­o­rated milk 600ml whole milk 1 large loaf of white sliced bread 50g but­ter, plus ex­tra for greas­ing 10 egg yolks 300g caster su­gar, plus ex­tra for sprin­kling 2 tsp vanilla bean paste 1 tsp salt 100ml dou­ble...

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