Thursday, February 24, 2011

South African Bread Pudding

10-12 slices white bread, crusts removed and halved diagonally
1 1/2 cups whipping cream
1 1/2 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1/2 cup golden raisins
1 tsp vanilla
1/2 tsp ground nutmeg
pinch of salt
1 cup apricot jam

2 Tbs sugar
1 tsp cinnamon
3 Tbs butter

Heat cream, milk and butter until butter melts. Beat eggs and sugar together until smooth, light and creamy. Slowly beat in milk/butter mixture. Add raisins, vanilla, nutmeg and salt. Spread jam evenly on bread and sandwich together. Place bread overlapping slices into a 13 x 9 buttered baking dish. Pour egg/milk mixture over bread. Sprinkle cinnamon sugar mixture overall and dot with butter. Bake uncovered in a bain marie at 350 F. for 50-60 minutes or until set. Serve with a splash of cream and custard (see below).

5 egg yolks
2 1/2 Tbs sugar
1 heaped Tbs cornstarch
pinch salt
1 tsp vanilla
2 cups milk scalded

Beat egg yolks and sugar. Beat in cornstarch and salt. Slowly add milk, whisking continuously while adding. Cook in a double boiler whisking until thickened (about 5 min). Add vanilla. Cool. Serve with pudding.