Fruity bread pudding with caramel custard

Recipe from: 3/15/2001 12:00:00 AM
Ingredients 16
Servings 10
Time

Ingredients

  • 8
    slices white bread, crusts removed and cubed
  • 2
    medium-sized ripe bananas, sliced
  • 200
    ml
    Nestlé Ideal Evaporated Milk
  • 100
    ml
    milk
  • 125
    ml
    smooth apricot jam
  • 3
    extra-large eggs, whisked
  • 3
    ml
    salt
  • 825
    g
    fruit cocktail, drained
  • TOPPING
  • 500
    ml
    milk
  • 65
    ml
    custard powder
  • 50
    ml
    white sugar
  • 1
    ml
    salt
  • 2
    extra-large eggs, whisked
  • 5
    ml
    vanilla essence
  • 4
    slices white bread, crusts removed and cubed
 

Method

 
Preheat the oven to 200 ºC and butter a 30 cm cake tin or spray with non-stick spray. Scatter the bread cubes over the base and up the sides of the cake tin. Arrange the banana slices on top. Beat the evaporated milk, milk, jam, eggs and salt together until smooth. Carefully spoon over the bread cubes and banana slices. Spread the fruit cocktail on top and set aside while preparing the topping. To make the topping, heat the milk and blend the custard powder, sugar and salt with a little cold milk to form a smooth paste. Add a little hot milk to the paste, stirring to mix and return everything to the hot milk on the stove. Heat, stirring continually, until thickened and smooth. Remove from the heat and allow to cool slightly. Beat in the eggs, vanilla essence and bread cubes. Soak for about 10 minutes and mash. Spoon on top of the fruit mixture and bake for about 50-60 minutes or until the pudding is firm and golden brown. Serve lukewarm with caramel custard. Serves 8-10.
 

Read more on: starch  |  bake
 

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