Rosewater bread and butter pudding

Recipe from: 12 August 2013
recipes desserts baking

Ingredients 9
Servings 1
Minutes 00:20


Serving Change
  • 1
    loaf mosbolletjie bread
  • 200
    unsalted butter
  • 250
  • 100
    caster sugar
  • 10
    vanilla essence
  • 3
  • 35
    rose water
  • 16
    green cardamom pods - seeds removed and ground to a powder in a pestle and mortar
  • 90
    milk chocolate - cut roughly to make choc chips


Preheat the oven to 160ºC.

Butter a loaf tin or 8 individual ramekins.

Cut the mosbolletjies loaf into 8 equal sized pieces. Cut each piece into 4 slices.

Whisk the eggs in a bowl together with the vanilla essence, rose water and cardamom powder. Set aside.

In a pot slowly melt the cream and caster sugar together until the caster sugar has dissolved (do not boil the cream).

When the cream mixture has sufficiently cooled add the beaten egg mixture and stir well to combine.

Melt the butter in the microwave a little at a time (20 seconds at a time will do)

Dip the mosbolletjie slices into the melted butter and stack neatly in the loaf tin or ramekins.

Sprinkle the chopped chocolate in between the slices of bread – get your hands dirty.

Carefully pour the custard mixture in between the slices of bread. Make sure all air pockets are full with the custard to the brim of the loaf tin or ramekins.

Place the loaf tin or ramekins in a larger oven proof dish and fill this dish with water to create a bain-marie.

Put the bain-marie into the oven and bake for 15-25 minutes. Keep an eye on the bread above the rim of the loaf tin or ramekins. It may burn.

When the custard is firm and the top of the bread is crispy the pudding is done.

Remove from the oven and let cool for a few minutes before serving either on its own or with ice cream.

Recipe by Fetty’s Street Food


Read more on: recipes  |  puddings  |  baking

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