Cheat Caramel Bread and butter pudding

I must say that I was never a major fan of bread and butter pudding, but as mentioned in the podcast, it has become a favourite in the past few months. However, to be honest there is one that has been my signature go-to for a while, but that is for another recipe post. I guess what I love about them is they are fairly easy to make with no fuss.

To get the recipe for the peri-peri chicken wings and the roosterkoek that went with this braai, follow the links to the recipes.

Nigella Lawson is responsible for this delicious piece of wonder adapted a bit by me.

COOK TIME: 35 minuets SERVES: 4

Ingredients:

  • 4 croissants
  • 200g sugar
  • 4 tablespoons water
  • 250ml double cream
  • 250ml milk
  • 4 tablespoons bourbon / rum / whisky
  • 4 large eggs beaten
  • 1 teaspoon of vanilla extract
  • A pinch of salt

Method:

  1. Preheat the oven to 180°C and whisk together your cream, milk, bourbon, eggs, vanilla and salt and set aside for later – this is your custard mixture.
  2. Tear the croissants into pieces and put in a rectangular oven-proof dish. The croissants should fit in there snugly with some room for the caramel custard.
  3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat. Do not stir, since this would cause crystals. Just swirl your pan and allow your sugar to dissolve and then caramelise. Your sugar should be in the pan until it all turns a deep amber colour; this will take 3-5 minutes. This is a juggle. Don’t burn it but also don’t be afraid to let it get to a good amber colour.
  4. Now work quickly – Turn the heat down to low and add the your custard mixture an whisk. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
  5. This is your caramel bourbon custard! Pour this over the croissants and leave for 10 minutes.
  6. Place in the oven for 20 minutes.
  7. It might be a good idea to leave it for 5 minuets when it comes out then serve it with a scoop of vanilla ice cream.

It is also a treat the next day or I would suggest trying it cold as well.

The Untold Tales of me (Alicia Snyman) The Untold Tales of Strangers

Brain: Don’t say it, don’t say it, don’t say it! Me: Ons gaan nou braai! I am opposed to the word barbeque since South African’s call it a braai! Rolling the rrrr sound and stretching the aai sound! (Like in Hi without the H) Alicia invited some people over for her meal. She requested roosterkoek (bread on an open fire) and boerewors (South African sausage). Obviously, we did not stop there. She had to hold me back to make sure we don’t end up with chops, steak, sosaties (skewers) and more. So, we settled for peri-peri chicken wings and bread and butter pudding to accompany the meal. In this episode of the Untold Tales of Strangers we chat about moving to the UK and homesickness. Carol movie trailer:  https://bit.ly/32Cqqyn Books:  The fountainhead: https://bit.ly/31qUEVu Kane and Abel: https://bit.ly/34xkGZg   Recipes:  Roosterkoek: https://bit.ly/31p3Vxa  Peri-Peri Chicken wings: https://bit.ly/31oDgk9  Caramel Breand and butter pudding: https://bit.ly/32u8aXU 
  1. The Untold Tales of me (Alicia Snyman)
  2. The Untold Tales of what it takes to succeed as a working Nigerian lady
  3. The Untold Tales of a Toad in a Hole Loving Aspiring Musician
  4. The Untold Tales of Healthy South African Patriot
  5. Untold Tales of Strangers Trailer