Amarula Bread And Butter Pudding

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 500 ml milk
• 375 ml double cream
• 5 ml vanilla essence
• 40 g butter, melted
• 6 large eggs
• 200 g caster sugar
• 125 ml amarula cream liqueur
• 6 small soft bread rolls
• 25 g sultanas, soaked in water and drained
• 100 g apricot glaze, warm

Recipe

• 1 in a pan, bring the milk, cream and vanilla essence to the boil.
• 2 use a little of the butter to grease a large oval pie dish.
• 3 in a bowl, whisk the eggs and castor sugar until pale.
• 4 gradually add the milk-cream mixture, stirring.
• 5 add the amarula cream and strain through a fine sieve.
• 6 cut the bread rolls into thin slices and butter them.
• 7 arrange in the pie dish and sprinkle over the sultanas.
• 8 pour the amarula mixture over the bread. the bread will float to the top.
• 9 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.
• 10 bake in a preheated oven, 160 degrees(160 deg c = 325 deg f) for about 45 – 50 minutes.
• 11 when the pudding is ready it should wobble very slightly in the middle.
• 12 remove from the oven and cool a little.
• 13 brush a thin coating of apricot glaze over the top of the pudding.
• 14 prior to serving, dust with icing sugar. serve warm.