Mosbolletjie bread pudding
An unquestionably good way to use up stale bread, an old-fashioned bread pudding makes a welcome end to a Sunday roast. The use of mosbolletjies (find the recipe in Georgia East's new cookbook - West Coast Wander) adds local flavour, while a brown sugar and walnut sprinkle give this dessert a festive appeal.
- 100 g butter - at room temperature
- 100 ml fig jam
- 1 Mosbolletjie loaf (or any loaf of choice) - thickly sliced
- 400 ml milk
- 1 egg
- 80 ml castor sugar
- 5 ml vanilla extract
- 5 ml ground cinnamon
- 50 g sticky brown sugar
- 50 g walnuts - roughly chopped
Preheat the oven to 190 °C.
Spread a thick layer of butter and jam across each slice of bread and cut into triangles. Grease an ovenproof dish with butter and layer the bread triangles so that their crusts point upwards.
Whisk together the milk, egg, castor sugar, vanilla and cinnamon and pour over the bread, letting the liquid soak in thoroughly before adding more.
Mix the brown sugar and walnuts together and sprinkle over the top of the pudding for a crunchy crust. Bake the pudding for 40 minutes or until golden brown. Serve with vanilla ice cream or custard.
Reprinted with permission of Georgia East from her new cookbook - West Coast Wander, published by Penguin Random House Publishers.