It’s a very wintery day in Melbourne. Lots & lots of rain and we don’t want to leave the house. So after making some delicious scones for breakfast we decided to make the leftovers into version of bread & pudding pudding for dessert tonight.

This recipe is simple to make. If you don’t have scones just use bread or even hot cross buns.

• Serves: 8
• Oven temp: 180°C (160°C fan forced)
• Cook time: approximately 60 minutes
• Pan: 2 litre pudding or baking dish

Ingredients

6 Scones cut in half (or approx. 8 to 10 slices of bread)
5 eggs
1 litre milk
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon vanilla essence
1/2 cup of berries or 1 apple (optional)
Butter for spreading on scones (or bread)
Nutmeg for sprinkling on top

To Do

1. Preheat oven to 180°C (160°C fan forced) & lightly grease your pudding dish.
2. Cut the scones in half (or bread into triangles) & spread with butter.
3. Layer the scones/bread in your baking dish so they overlap.
4. Spread the berries evenly over the scones. If using apples cut them into quarters, remove the core (leave the skin on) then thinly slice.
5. Insert the slices of apple between the layers of scones/bread.
6. Crack eggs into a large bowl, add vanilla and golden rice malt syrup. Using an electric mixer whisk the eggs whilst slowly adding the milk for 1 to 2 minutes until everything is well combined.
7. Pour mixture over scones/bread.
8. Generously sprinkle nutmeg on top.
9. Pop in the oven & cook for around 60 minutes or until custard has just set and pudding is golden brown.
10. Serve with vanilla ice cream, (find our recipe here).

Notes

Bread & butter pudding can be done many ways, here’s some other options:

• Throw in a handful of diced walnuts, pecans or sliced almonds.
• For an adult twist add 2 tablespoons of brandy to your egg and milk mix.