bread pudding – Sweet Tooth Experiments

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Ingredients:

120g of crust removed and cubed bread
235g brown sugar
40g butter
40ml cream
¼ tsn salt
140ml butterscotch Schnapps
110g crunchy peanut butter
2 eggs

Method:

Preheat the oven to 170c degrees.
Place the cubed bread into the oven and bake until golden brown, set aside to cool.
To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
Add the butter and cream and stir until combine (be careful of any splash).
Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
Beat the eggs and the remaining 75g of sugar with the hand whisk.
Add the egg mix to the caramel mix and beat until combine.
Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
Top with vanilla ice-cream or double cream and enjoy!

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Aish El Saraya

Aish El Saraya recipe

My father is a big Bread and Butter Pudding fan. As his birthday was coming up I wanted to find some special and different pudding recipes to make for him.

After doing a bit of research and some baking of other countries versions of this dessert I came across Aish El Saraya.

”Aish el Saraya” is a famous Lebanese dessert that is traditionally cooked for Ramadan, holydays and fete days (etc ‘Eid ul-Fitr). This puddings title means ”the bread of royal palace” hence the baking taking place for special occassions.

The dessert is and light, eggless, bread & custard based rose pistachio treat.

Think bread and butter pudding texture with a Turkish delight flavour.

Ingredients:

Pudding:

6 slices bread
310ml milk
60g sugar
300ml thickened cream
50g corn flour
1 + ¼ tsn rosewater essence
1 + ¼ tsn lemon juice
50g shelled pistachios
¼ tsn lemon zest

Syrup:

85g sugar
70g water
2 + ½ tsn lemon juice
2 tsn rosewater essence

Method:

Toast the bread and cut off the crusts.
Line a 20cm x 25cm slice tin with baking paper.
Lay the bread into the base of the tray and cut to ensure a snug fit and no overlap.
To make the syrup place the sugar, water and lemon juice into a saucepan and stir on a high heat until boiling.
Turn the temperature to medium and stir for 5 minutes until the syrup has slightly thickened.
Take off the heat, stir in the rosewater essence and leave aside for 10 minutes.
Pour the syrup over the bread and evenly coat each slice.
To make the custard place the milk, sugar, cream, flour and lemon juice into a saucepan on a medium heat.
Whisk with a hand whisk for 5 minutes or until the custard thickens and is silky smooth.
Add the rosewater essence and whisk.
Pass the custard through a sieve and pour over the bread.
Tap the tin on the bench 5 times to remove any air bubbles and place in the fridge overnight.
Before serving finely dice the pistachios and scatter over the top on the pudding.
Scatter the lemon zest over the top.
Remove out of the tin and slice evenly, serve.