Amarula Butter Bread Pudding
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- 1 c
- castor sugar
- 1 1/2 c
- double cream
- large eggs
- 3 Tbsp
- 1/2 c
- amarula cream
- 2 c
- 1 oz
- blueberries, soaked in water and drained
- small soft bread rolls
- 3 1/2 oz
- apricot glaze
- 1 tsp
- pure vanilla extract
Use a little of the butter to grease a large oval pie dish.
In a bowl, whisk the eggs and castor sugar until pale.
Gradually add the milk-cream mixture, stirring.
Add the Amarula Cream and strain through a fine sieve.
Cut the bread rolls into thin slices and butter them.
Arrange in the pie dish and sprinkle over the blueberries.
Pour the Amarula mixture over the bread.
The bread will float to the top.
Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish. Bake in a preheated oven, 325 degrees until top is golden brown