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
6 Scones cut in half (or approx. 8 to 10 slices of bread)
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
- Preheat oven to 180°C (160°C fan forced) & lightly grease your pudding dish.
- Cut the scones in half (or bread into triangles) & spread with butter.
- Layer the scones/bread in your baking dish so they overlap.
- Spread the berries evenly over the scones. If using apples cut them into quarters, remove the core (leave the skin on) then thinly slice.
- Insert the slices of apple between the layers of scones/bread.
- 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.
- Pour mixture over scones/bread.
- Generously sprinkle nutmeg on top.
- Pop in the oven & cook for around 60 minutes or until custard has just set and pudding is golden brown.
- Serve with vanilla ice cream, (find our recipe here).
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.