INGREDIENTS
Pudding:
10 slices white bread, crusts removed and cut into
bite-size pieces
125 ml (100 g) sugar
125 ml (75 g) raisins or sultanas
100 ml (95 g) ginger preserve, chopped
45 ml Clover MooiRiver Butter, melted
500 ml Clover Full Cream Fresh Milk
500 ml Clover Fresh Cream
4 eggs, beaten
50 ml dark rum
1 ml ground ginger
Top layer:
500 ml (400 g) sugar
250 ml (230 g) Clover MooiRiver Butter
2 eggs
10 ml vanilla essence
To serve:
Clover Classic Custard
Method
Preheat oven to 180°C.
Arrange bread pieces in an ovenproof dish.
Sprinkle sugar, raisins and ginger preserve over bread.
Mix the butter, milk and cream together.
Add the beaten eggs, rum and ground ginger and mix well.
Pour mixture over bread and allow to rest for 5 minutes.
Bake for 35 – 40 minutes or until set.
For top layer, blend all ingredients together in a food processor.
Spread over warm pudding and bake for a further 15 – 20 minutes.
Serve warm with Clover Classic Custard.
Variations
Replace the bread slices with French loaf slices or sliced croissants.
Chocolate bread pudding:
Replace the raisins and ginger preserve with 100g good quality milk chocolate and 50g chocolate chips.
CLOVER INGREDIENTS USED IN THIS RECIPE
