WHALESONG’S BREAD & BUTTER PUDDING
An old favourite with a South African twist!
Many visitors to South African know the creamy liquor, AMARULA all to well! So seeing that it is such a institution,so here is a way to end of any traditional meal perfectly.Soft butter 6 Croissants, sliced into 1cm thick slices 85g Dried apricots, chopped small 2 Egg yokes 2 Eggs 250ml Cream 250ml Milk 250ml Amarula
Generously butter an oven proof dish or 8 individual ramekins.Place a layer of croissants at the bottom and sprinkle half of the apricots on top. Repeat with a layer of croissants and end with a sprinkle of apricots. Place the egg yolks, eggs and liquid ingredients into a mixing bowl and whisk together. Pour the egg mixture over the croissants and let it stand at least 20 minutes before baking, so that the croissants can soak up all the juices. Bake in a preheated oven at 180C for 20 minutes for individuals or 40 minutes for a communal one. The pudding should be just sett and starting to go golden brown. Dust with icing sugar and place back into the oven for another 5 minute. Serve immediately garnished with fresh mint.
Any day old white bread can be used, from sliced government loaf (remove the crusts!) to Brioche and French baguette. We us croissants (see what happens when you don’t enjoy all our breakfast treats!) and seeing that they are so rich already you don’t have to spread them with butter. But it would be recommended that if you use normal bread to do the butter bit.
The dried apricots can be replaced with sultanas, raisins, cranberries or a mixture of them all.
If you don’t have (use Bailey’s or your favorite cream liquer) or don’t like (can’t believe any one doesn’t) Amarula then replace the same quantity with equal milk and cream. But then sweeten to taste, up to 45g castor sugar. You can then also soak the dried fruit in your favourite liquor to give it a personal touch.